Cooking Notes: Will doubled everything to make enough for lunch this week! We also skipped out on olives because we don't like them, but if you like them, sliced up 1/2 cup of onions and toss them on after the tomatoes.
Vegetable Pasta Salad (adapted from Simply in Season; serves 8-10)
1/4 cup red wine vinegar
1/2 tsp salt
1/8 tsp pepper
1 clove minced garlic
2 tbsp Dijon mustard
1/4 cup olive oil
1/4 cup fresh basil cut in very thin strips
4 oz. uncooked whole wheat pasta of pasta salad variety
2 cups fresh veggies: summer squash, cucumbers, broccoli florets
3 medium tomatoes cut in thin wedges
1/4 cup fresh basil leaves (not cut)
2 tbsp fresh chopped parsley
1/2 cup grated feta cheese
Mix red wine vinegar, salt, pepper, garlic and Dijon mustard by whisking in a small bowl. Whisk in oil gradually, then stir in basil and set aside. Cook pasta. Drain and rinse with cold water. Place in a large bowl and toss with 1/3 of the dressing.
Layer ingredients on top of the pasta starting with veggies, then tomatoes. Top with remaining dressing. Sprinkle fresh basil leaves and parsley on top. Cover and chill for 4-24 hours. Sprinkle feta on top and toss lightly before serving!
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