Festival Pasta Salad
This salad is infinitely variable. You can use pretty much any chopped vegetables that you like, in any amount that you like. And the recipe doubles or triples very easily to feed a larger group.Â
Serving suggestions: Add diced firm tofu, chopped pepperoni, sautéed shrimp, or fully cooked smoked sausage for some protein.Â
Dressing Variations: Mix 1/4 cup of bottled raspberry-chipotle sauce with 2 tablespoons of balsamic vinegar; add salt to taste. Or use your favorite bottled vinaigrette.
Ingredients
Instructions
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Cook the pasta
In a large saucepan of boiling salted water, cook the pasta until it is tender but still firm to bite. Drain the pasta, and rinse it with cool water. Drain it again. Transfer the pasta to a serving bowl; add 1 tablespoon of the olive oil and toss the pasta until it is coated.
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Add the veggies
Add the diced bell peppers, tomatoes, mushrooms, and olives to the pasta. Toss the mixture to combine.
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Make the dressing
In a small bowl, whisk the additional 1 tablespoon of olive oil with the vinegar, Italian seasoning, sugar, salt, cayenne pepper, and nutmeg.Â
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Finish the salad
Pour the dressing over the pasta salad and toss it to coat.
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Serve the pasta salad immediately, or chill it in the refrigerator before serving.