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Pasta Salad

Basic vinaigrette pasta salad

Ingredients

Scale
  • 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
  • 48 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

Instructions

  1. Put dressing ingredients in a jar and shake well.
  2. Set aside while you prepare the other ingredients.
  3. Combine the salad with the dressing and mix gently. Refrigerate for 1-2 hours for best taste.

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