Pasta Salad
Jul 01, 2016
PASTA SALAD
½ package pasta (vegetable rotini or spirals work well)
½ zucchini, chopped
¾ cup broccoli, chopped into flowerettes
¾ cup cauliflower, chopped into flowerettes
½ cup black olives, sliced in half
¾ cup garbanzo beans, rinsed and drained if using canned or cooked if using dried
½ cucumber, diced
5-6 cherry tomatoes, cut in half
¼ red onion, diced
½ Yellow or red Capsicum, diced
¼ cup parsley, minced
DRESSING:
¼ cup olive oil
1 ½ tablespoon apple cider vinegar
1 ½ tablespoon red wine vinegar
1 tablespoon italian seasoning
1 garlic clove minced
½ teaspoon mustard
Salt and pepper to taste
Start by making your dressing. Combine all dressing ingredients, except olive oil; then, slowly pour olive oil while whisking. This will give time for the flavors of the dressing to combine.
Next, cook pasta according to package directions and ensure it is cooked al dente. Once cooked to the proper softness, place immediately into an ice bath to stop further cooking. It is important for this recipe that your pasta is not too soft. If needed, drizzle with a little olive oil to alleviate sticking.
Prepare all other vegetables and beans and add to a large bowl. Place cooled, well drained pasta into bowl, pour dressing over and mix well. Adjust seasoning to your taste.
Cover and refrigerate for at least 3 hours prior to serving, or prepare the day ahead for the next day. You may need to add more salad dressing if salad sits overnight. This is a great recipe to double for parties and large groups. It will last in the refrigerator for about 4 days.
VARIATIONS:
- Substitute rice noodles, eliminate the olives and garbanzo beans, add spring onions and try a sesame vinaigrette
- Substitute soba noodles, eliminate the olives and garbanzo beans, add edamame and corn and try a ginger-sesame dressing
