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Vegetable Pasta Salad

You don’t have to cook fancy or complicated masterpieces-just good food from fresh ingredients - Julia Child
Ingredients
  • 2 lbs., tri-color rotini pasta
  • 1 carrot, half rounds
  • 1 celery stick, diced
  • 2 small zucchini, med. dice
  • 1 green pepper, med. diced
  • Tomato grapes, halves
  • 1 seeded cucumber, med. diced
  • 1 small red onion, chopped
  • 1 red bell pepper, med. diced
  • 8 oz. pitted Kalamata olives
  • 1 lb. broccoli florets, blanched
  • ¼ cup Parmesan cheese, grated
  • 2 Tbsp. shopped fresh parsley
  • Salt and pepper to taste
  • Dressing
  • 2 Tbsp. mustard
  • 2/3 cup red wine vinegar
  • 4 Tbsp. balsamic vinegar
  • 2 Tbsp. water
  • 1 cup olive oil
Directions
  • Cook pasta according to directions, al dente. Drain, rinse with cool water. Set aside to dry.
  • Prepare all vegetable cuts and place them in a large bowl.
  • Prepare the salad dressing, mixing all the ingredients together in a jar with lid. Shake to combine.
  • Add 8 oz. of dressing to pasta and gently toss.
  • Combine the vegetables, parsley and cheese to the pasta, adding more dressing as needed, season to taste. *
  • Cover and refrigerate 2 hours before serving.
  • *Use 1 cup of dressing for a
  •    pound of pasta.

Categories

SaladVegetarianSide DishAmericanItalian