Pasta Salad with Herbed Vinaigrette

  One of the signs of Spring or Summer for us is having Pasta Salads and tea rolls.
Rotini and shells
 This salad is not a Mayonnaise dressing so that makes a change for us. I used small shells and small rotini pasta as that is what I had on hand. One of the things about pasta salads is you are free to change the ingredients to what your family likes and what you have on hand.
  The main reason I tried this recipe was for the dressing and everyone was pleased with it. The mustard, vinegar and fresh herbs made for a light dressing and not overpowering salad dressing.
Pasta Salad with Herbed Vinaigrette
9 ounces of pasta of your choice, a mixture is good for different textures
½ cup chopped green pepper
½ cup chopped red pepper
½ cup chopped yellow pepper
½ cup chopped celery
¼ cup chopped carrot
¼ cup sliced pimiento green olives
¼ cup sliced black olives optional
2 tablespoons capers optional
½ cup red or white wine vinegar
¼ cup water
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh oregano
1 teaspoon chopped fresh thyme
1 tablespoon Dijon mustard
2 cloves garlic finely minced (omit if you do not like garlic)
1 teaspoon olive oil
¼ teaspoon pepper
Dash of salt if not using capers
  Cook pasta according to package directions. Drain, rinse with cold water and put in bowl. Add vegetables to bowl.
  Combine vinegar and remaining dressing ingredients in a jar or bowl and shake or stir well. Pour over pasta and vegetables in bowl; toss well and chill thoroughly. Toss again before serving as some of the dressing will settle to bottom of bowl
Cooking Light Cookbook 1994

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