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.
Serves: 8*; Calories:382; Total Fat: 17 grams; Saturated Fat: 2 grams; Protein: 9 grams; Total carbohydrates: 48 grams; Sugar: 6 grams; Fiber: 2.5 grams; Cholesterol: 0 milligrams; Sodium: 307 milligrams
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By Chef #1272379
Raleigh, 73
on December 17, 2012
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Oh My Goodness! This is one of the best dishes I have ever had ever! I added asparagus and grape tomatoes as others suggested and blanched the veggies. I was going to add olives, but the rest of the salad is so fresh, that the olives detract from the freshness and bring the salad down to more of an every day, predictable, humdrum pasta salad, so I left them out. I doubled the dressing to make it oh so extra creamy. Delicious is an understatement. I now feel sorry for anyone who is not able to experience this pasta salad.
By pastrypurveyor
Greenville, SC
on October 31, 2012
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I made this for an office party and everyone liked it a lot. The only thing that I did differently the second time that I made it was I heavily salted the pasta water to bring a little more salt to it overall. I also added roasted red pepper. Wonderful dressing - a definite keeper.
By 14mrclean
on October 02, 2012
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Great recipe !! I used whole grain pasta , and added Blanced brocolli , asparagas. (followed by an ice bath Also added feta cheese and diced artichoke hearts . I choose to push the garlic level up so I put in double whats called for. Awesome flavors paired well together. I took this salad to a house warming party and it was a total hit .My wife didnt want me to take all of it to the event I had made it for . !! I'll just have to make more ....
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