Basic vinaigrette pasta salad
dried, smallish pasta (tortellini, bow-tie, rotini, whatever you have) – cooked according to package and rinsed lightly with cool water
diced red bell pepper (about
small zucchini, shredded
green onions, roasted if possible, sliced into
Optional ingredients: canned chick peas, spinach or arugula, grated parmesan, artichoke hearts, olives
red wine vinegar
olive oil (or whatever you have)
salt and pepper, each
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.
Find it online
Pin It on Pinterest
Scroll To Top