Veggie Loaded Pasta Salad
Servings 6
Equipment
- Small Glass Jar with Lid
- Sharp Knife
- Large Bowl
Ingredients
Tangy Vinaigrette:
- ⅓ cup olive oil
- ¼ cup seasoned rice vinegar
- 2 tbsp red wine vinegar
- 1 clove of garlic to taste
- Pinch of white sugar to taste
- Pinch of crushed red pepper flakes to taste
- Sea salt and freshly cracked pepper to taste
Pasta Salad:
- 8 oz cavatappi pasta
- ½ cup mini mozzarella balls drained
- A hand ful of small cherry tomatoes larger ones halved
- ½ cup baby spinach chopped
- ½ zucchini diced
- ½ yellow squash diced
- 1-2 orange baby bell peppers sliced
- ¼ red onion sliced thinly
- 2 tbsp toasted pine nuts
- Fresh basil leaves torn, to taste
- Sea salt and freshly cracked pepper to taste
Instructions
- Prepare the tangy vinaigrette by combining olive oil, seasoned rice vinegar, red wine vinegar, garlic, sugar, crushed red pepper flakes, sea salt, and freshly cracked black pepper in a small glass jar. Seal with lid and shake to combine; set aside to allow flavors to mingle.
- Prepare the pasta by cooking the cavatappi in a large pot of well-salted boiling water according to the package instructions until al dente.
- Drain the pasta and pour it into a large bowl.
- Add half of the well-shaken tangy vinaigrette over the warm pasta and toss to coat evenly. Set aside to come to room temperature, about 20-30 minutes.
- Prepare the pasta salad once the pasta has cooled completely by adding the mini mozzarella balls, tomatoes, spinach, zucchini, squash, bell pepper, red onion, pine nuts, and basil to the pasta.
- Drizzle the remaining well-shaken tangy vinaigrette on top and toss to coat evenly.
- Set aside for 15 minutes to allow flavors time to mingle. Toss, serve, and enjoy.