Photo: Vegetable Vinaigrette Pasta Salad Recipe
Ingredients
- 1/2 cup diced raw carrot
- 1/2 cup sliced raw zucchini
- 2 tablespoons Dijon mustard
- 1 teaspoon sea salt
- 1/2 cup grapeseed oil
- 1 pound cooked pasta of choice
- 1/4 cup grated Parmesan
Directions
To prepare the vinaigrette, in a food processor, blend the carrots, zucchini, Dijon and salt until smooth. Next, slowly add the oil to emulsify, and then remove from the blender. Next, in a bowl, blend the pasta and half of the vinaigrette. Toss and add additional vinaigrette if desired. Once the pasta is thoroughly dressed, place on a serving dish, finish with Parmesan and serve.
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By de62569
on March 13, 2013
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As I recall, this was originally intended to be kid friendly and did include some apple cider vinegar. With a little modification to our specific tastes, this has become a staple in our home. Thank you Chef Irvine! (We use veggie pasta and sometimes use squash with it too
By Kitchtryit12
on December 30, 2012
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Vinagrette should have vinegar, by definition. Too much mustard, and a pasta salad with only pasta is just plain boring. Please correct this recipe and repost it.
By kmickey95
Ashland, MO
on December 23, 2012
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Yuck! I only used one tablespoon of the mustard and still yuck! I used the apple cider vinegar and the white balsamic that the recipe on here failed to mention, but it didn't make a difference. You might as well take straight mustard and mix it in pasta to get the same taste. Or just a $20 bill and throw it in the trash, because that's where my dish ended up.
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