Photo: Pasta Salad Recipe
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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By binaleigh
downey,ca
on May 01, 2012
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I grilled red onions and chopped and grilled the yellow and green squash. I used red wine vinegar and no ground mustard. If the sauce is to strong (due to the vinegar add more olive oil. I loved this dish, it's a must have for the warmer months. I think it's better served warm than cold.
By SpencersMom
CT
on October 05, 2011
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I LOVED THAT DRESSING! I never make my dressing in a blender, so that helped. I followed the dressing recipe exact- and since I am dieting I turned this into a pasta/tuna salad, so I used 1 c pasta, 1 can tuna, the sundried tomatoes, parsley and basil from the garden and olives. It was AMAZING! I may make it for lunch again today. One tip, take mints with you if you're eating on the go, the dressing is awesome but garlicky!
By sandul_12211738
Cincinnati, 75
on September 20, 2011
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Very good salad- light and pretty. I also blanched the veggies and will add asparagus and cherry tomatoes next time. I also served with smoked turkey sausage links for a complete meal that everyone in my family liked.
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