Vegetable Pasta Salad

In a small bowl whisk together:
1/4 cup red wine vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, minced
1 tablespoon Dijon mustard

Add while stirring:
1/4 cup olive oil
1/4 cup fresh basil, cut into thin strips.
Set aside.

Cook 4 ounces (or more, depending on what proportions you like) pasta, such as rotini, bow ties, shells, or penne. Drain and rinse.  Place in a large bowl and toss with 1/3 of the dressing.

Chop your choice of vegetables to total 2 cups (peppers, summer squash, cucumbers, broccoli).
Cut 2 medium tomatoes into thin wedges.
Put vegetables on top of pasta, followed by tomato wedges.  Top off with 1/2 cup sliced ripe olives if desired. Pour remaining dressing over all.  Sprinkle with 1/4 – 1/2 cup fresh basil leaves and 2 tablespoons chopped fresh parsley.  Cover and chill for 4-24 hours.

Before serving, sprinkle 1/2 cup Parmesan or feta cheese on top.

Cooked turkey or chicken, ham, garbanzo beans, or other beans can be added to boost the protein.

From Simply in Season

Advertisements
This entry was posted in Salads. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s