Vegetarian recipe for a juicy, delicious Pasta Salad
450g Pasta: farfalle, macaroni, rigatoni, etc.
1/2 English Cucumber diced
2 Bell Peppers diced
1/4-1/2 Red Onion diced
1 cup Black Olives sliced
1 tablespoon Chopped Fresh Parsley
8 tablespoon 1/2 cup Olive Oil
3 tablespoon White or Red Wine Vinegar
1 tablespoon Lemon juice the best from the ripe lemon
1 tablespoon Oregano
1 teaspoon Kosher Salt or to taste
1 /2 teaspoon Ground Black Pepper
1 1/2 teaspoon Sugar
Mix together vinaigrette dressing first and set aside until sugar is dissolved completely.
Use a jar with a fitted lid to make any dressing. All you need to do is add all ingredients in the jar, close it with a lid and shake.
Cook pasta according to box directions and rinse under cold water until cool. For Pasta salad you always wash pasta under cold water.
Dice and slice all the vegetables.
Pour half of the vinaigrette over cold pasta and mix to coat very well.
Add vegetables to the pasta bowl and mix it all together.
Pour the rest of the vinaigrette and toss pasta salad ones again to coat everything.
You may have to add extra olive oil and/or vinegar to get it to the desired consistency because some of you like it juicier.
I had leftover Peppers of each color, so I used 4 different Bell Peppers 1/2 red, 1/2 green, 1/2 yellow, 1/2 orange. Since each of them tastes really different, the taste was phenomenal. If you can buy one of each and just slice in half and dice only one half for the salad and use the rest for something else, such as Stir Fry, Fajitas, Roasted Veggies, omelet, another salad, etc.
You can add feta or even mozzarella cheese in this salad. It will not hurt it, but it tastes amazing just like this.
Recipe provided courtesy of Sandra’s Easy Cooking food blog.