16 Aug Summer Pasta Salad with Vinaigrette
This pasta recipe is overflowing with sweet tomatoes, yellow peppers, broccoli, carrots and a tangy vinaigrette.
The Cooking Doc’s rule for pasta salad = double the veggies to the pasta. So 1 cup of pasta, be sure you have 2 cups of veggies.
For the Dressing:
1 teaspoon dried oregano
1 garlic clove, crushed
1/4 teaspoon salt
¼ cup red wine vinegar
¾ cup extra virgin olive oil
For the Salad:
1 pint cherry tomatoes, halved
6 medium carrots, diced (about 1 cup)
1 large yellow bell pepper, diced (about 1 cup)
4 stalks of celery, chopped
1 head of broccoli, blanched for 3 minutes and then cooled and chopped
¼ small red onion, diced (about ¼ cup)
1/2 cup chopped flat leaf parsley
½ cup chopped fresh basil
1 pound cooked and cooled whole wheat elbow pasta, or pasta shape of choice (quinoa noodles)
1. In a small bowl or jar with tight fitting lid place the oregano, garlic, salt and vinegar. Whisk or shake until well combined. Add the olive oil and whisk or shake again until well combined. The dressing will naturally settle as it sits, so give it a good whisk or shake before serving.
2. In a large bowl combine the cooked pasta, tomatoes, carrots, celery, bell pepper, broccoli, red onion, parsley and basil. Pour over the dressing and stir to combine. Let sit at least 30 minutes for the dressing to absorb and the flavors to combine. Serve at room temperature.
Serves 6 as a side. Can add beans or chicken to make it a meal.