Pasta Salad
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Basic vinaigrette pasta salad
- Salad:
- 9 ounces dried, smallish pasta (tortellini, bow-tie, rotini, whatever you have) – cooked according to package and rinsed lightly with cool water
- 1 cup cherry tomatoes
- 1 cup diced red bell pepper (about half a large pepper)
- 1 small zucchini, shredded
- 4–8 green onions, roasted if possible, sliced into 1/4 inch pieces
- Optional ingredients: canned chick peas, spinach or arugula, grated parmesan, artichoke hearts, olives
- Dressing:
- 1 ounce red wine vinegar
- 2 ounces olive oil (or whatever you have)
- 2 teaspoons dijon mustard
- 1/2 teaspoon salt and pepper, each
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano and crushed red pepper, each
- Put dressing ingredients in a jar and shake well.
- Set aside while you prepare the other ingredients.
- Combine the salad with the dressing and mix gently. Refrigerate for 1-2 hours for best taste.