Simple recipe for Colourful Pasta Salad, tossed with a homemade dressing
450g 5 Color Pasta (Any pasta would be okay; farfalle, rigatoni, campanelle, rotini etc.)
2 cups Broccoli Slaw
1/2 cup Red Cabbage (also known as purple cabbage)
100-200g Cherry Tomatoes (sliced in half)
1 medium Zucchini (sliced)
1 cup Black Olives (optional)
1 tbsp. Olive Oil
Pasta Vinaigrette Dressing:
2 teaspoons Stone Ground Mustard Seeds 1 tsp. Substitute with Stone Ground Mustard or 1½ tsp. dry mustard
1/2 teaspoon Pink Salt or to taste
2 Garlic cloves lightly crushed with the side of a knife blade and chopped
2 teaspoon Dried Oregano
1 teaspoon Italian Herbs Blend
1/4 teaspoon ground Black Pepper
2 tablespoons Apple Cider vinegar
1/2 cup Olive oil
Boil a large pot of water and add a generous amount of salt, add pasta and cook according to the package. I like pasta for salads to have a bit of bite so “al dente” is perfect.
After the pasta is cooked, drain and run cold water over it. Shake colander and allow the pasta to cool down. This is only if you going to use pasta for the pasta salad.
Combine all the ingredients for the Pasta Vinaigrette Dressing. Add salt to taste. I always start with 1/2 teaspoon. Mix it and set aside.
Now add to the pasta broccoli slaw, halved tomatoes, sliced red cabbage, zucchini, black olives.
Add about 1 tablespoon of dressing in the pasta then stir, add the rest of the ingredients and add dressing, a tablespoon at the time until you reach taste that you want.
Stir well, and serve. Leftovers place in the airtight container and keep refrigerated.
The best way to mix homemade dressing is a glass jar with a fitted lid. Not only that you can shake it to combine the ingredients, but also if you don’t use it all you can save it for the next time.
YOU MIGHT ALSO LIKE
Please rate this recipe
Recipe provided courtesy of Sandra’s Easy Cooking food blog.