SUMMER VEGETABLE PASTA SALAD
You’ll Need
–1 pound rotini pasta
–½ pound green beans, trimmed and halved
–1 summer squash, sliced
–1 zucchini, sliced
–1 red bell pepper, diced
–1 cup corn, fresh
–½ red onion, finely sliced
–¼ cup fresh parsley, finely chopped
–¼ cup olive oil
–3 tablespoons white wine vinegar
–1 tablespoon Dijon mustard
–Salt and pepper, to taste
How To
- Cook the pasta according to package directions. Drain in a colander and run under cold water to stop the cooking process.
- In a steamer basket, gently steam the green beans until they are tender crisp. Run under cold water.
- In a large bowl, combine the pasta with the green beans, summer squash, zucchini, bell pepper, corn, cherry tomatoes, red onion and parsley.
- In a small bowl, make the dressing by whisking together the olive oil, white wine vinegar, Dijon mustard, salt and pepper.
- Pour the dressing over salad and toss to coat. Store pasta salad in the refrigerator for 3 to 4 days.
Each salad serves eight people, making it perfect for potlucks, especially since they’re easy to adjust for larger or smaller crowds. Which one do you want to try first? Do you have any go-to pasta salad recipes of your own?
Source: Tiphero.com
