Kitchen Sink Pasta Salad
I'm constantly trying to think of new ideas for quick lunches during the week. Usually this means chopping a bunch of vegetables Sunday night so they are ready to throw into quick salads throughout the week. Don't get me wrong, I LOVE salads, but lately I've been getting a little bored with them. As I looked into my
Kitchen Sink Pasta Salad
(6 servings - depending how starving you are)
Ingredients:
Dressing
- 1/4 c. extra virgin olive oil
- 1/4 c. balsamic vinegar
- 1/4 c. white wine vinegar
- 1/2 t crushed garlic (or 1 garlic clove minced)
- 1 t dried parsley
- 1/2 t italian seasoning
- 1/2 t dried basil
- 1/2 t sea salt
- 1/2 t basil
- 1/2 c chopped cucumber**
- 1 chopped carrot
- 1/2 chopped green pepper
- 1/4 roughly diced yellow onion
- 10 kalamata olives, roughly chopped
- 2 lb frozen cheese tortellini***
- 1/2 c diced fresh mozzarella cheese
- 12-15 pepperoni slices, chopped (optional)
Instructions:
-Boil water for pasta, and cook according to directions on package (mine took 5 minutes)
-Whisk together ingredients for dressing in small mixing bowl
-Once pasta is done cooking drain in colander and run cold water over to stop the cooking process and cool the noodles
-Add pasta, chopped veggies, and dressing to large bowl, stir to combine
-Toss in mozzarella and pepperoni (if using) and give one final stir
NOTES:
**I would probably leave out the cucumber next time I make this, it definitely was not my favorite part of the salad and seemed a little out of place. Zucchini might be a better choice.
***I love the cheesy tortellini in this, but any medium sized noodle would be wonderful.
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