Saturday, June 7, 2014

Veggie Pasta Salad with Red Wine Vinaigrette

Every month I make lunch for the vendors and shoppers at the Calgary New Age Market, and the Home Business Market. Every lunch of course includes something from DYB. Today was a nice, summery, veggie loaded pasta salad.


8 OZ uncooked rotini or pasta of choice
1 Package grape tomatoes quartered
1 cup green pepper chopped
1 cup red pepper chopped
1/2 cup orange pepper chopped
1/2 cup yellow pepper chopped
2-3 carrots shredded or chopped
1/4 cup celery chopped
1/4 red onion chopped (finely)
1/2 zucchini chopped
1/2 cucumber chopped
1/2 can black olives
Parmesan to taste (optional)

Honestly I'm guesstimating on the amounts for the veggies, since I made enough to serve 30.... All the veggies of course are optional and personal preference :)

6 tbls olive oil
2 tbls red wine vinegar
2 tbls balsamic vinegar
2 tbls sugar
1 tsp DYB For The Love Of Garlic Seasoning
1 tsp DYB Chive n Onion Seasoning


Cook pasta el dente (I usually cook it just under this point as nothing is worse than a mushy pasta salad)

In a large bowl mix your veggies and pasta. In a smaller bowl mix the vinaigrette ingredients and stir well. Pour vinaigrette over pasta and veggies, mix well and refrigerate for an hour at least to let flavours blend. (Alternately, allow your veggies to marinate in the dressing and add the pasta just before serving)

Of course feel free to add grilled chicken, or leftover thinly sliced steak.

Pasta Salad with Red Wine Vinaigrette