Pasta Salad

This pasta salad doubles as your vegetable dish.

This is our favorite pasta salad—it’s officially summer when this is served. I like this recipe because it is very light and flavorful and  is loaded with a lot of different vegetables. If you’re a meat eater and want to eat this as a main course, add some cubed, cooked chicken and serve with a crusty bread and some fresh melon.

Pasta Salad

  • 3 c. various shaped pasta, cooked al dente, then drained and rinsed under cold water
  • 5 c. vegetables, any combination of the following (to blanch any of the vegetables just add them to the pasta water 1 minute before the pasta is finished cooking):
  • sliced black olives
  • quartered artichoke hearts
  • blanched broccoli florets
  • sliced cherry tomatoes
  • sliced sweet red peppers
  • sliced celery
  • chopped fresh parsley
  • blanched mushrooms
  • blanched sliced sweet onions
  • blanched thinly sliced carrots
  • 1 c. cubed, cooked chicken (optional)

Mix all of the following dressing ingredients in a blender, then pour over the pasta and vegetables:

  • 3/4 c. mayonnaise
  • 1/2 c. red wine vinegar
  • 1/2 c. olive oil
  • 1 Tbs. sugar
  • 3/4 tsp. salt
  • 1-1/2 tsp. oregano
  • 1-1/2 tsp. basil
  • 1 tsp. ground pepper
  • 1 large clove garlic

Stir everything together, chill for an hour or more before serving.

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