Pasta Salad

Total Time:
50 min
Prep:
40 min
Cook:
10 min

Yield:
8 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • Salad:
  • 1 pound farfalle pasta
  • Freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 yellow squash, sliced into 1/4-inch thick discs
  • 1 zucchini squash, sliced into 1/4-inch thick discs
  • 1 cup diced sun-dried tomatoes
  • 1 cup packed fresh basil leaves
  • 1/2 cup fresh packed parsley leaves
  • Dressing:
  • 2 tablespoons apple cider vinegar
  • 2 garlic cloves, lightly crushed with the side of a knife blade, and quartered
  • 1 teaspoon stone ground mustard
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/2 cup extra-virgin olive oil
Directions
  • Boil the pasta in salted water until al dente and drain well. Toss with ground black pepper and olive oil.

  • For the dressing, add the vinegar to a blender and replace the lid. Turn on the blender add, 1 at a time through the feed opening, garlic, mustard, oregano, basil, salt, and black pepper. Leaving the blender running, add the olive oil in a slow thin stream.

  • Toss together the pasta, yellow squash, zucchini, sun-dried tomatoes, basil and parsley with enough of the dressing to coat. Serve any additional dressing on the side.


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    This recipe is featured in:

    Cookout Sides & Salads