Summer Pasta Salad
Servings 6
Ingredients
- 1 medium zucchini , halved lengthwise, cut crosswise into 1/4 inch slices
- 1 cup matchstick carrots
- 3 tablespoons red wine vinegar
- 8 ounces of rotini pasta ( about 2 1/2 cups)
- salt
- 1/2 cup thin sliced scallions
- 14 kalamata olives , halved
- 1 1/4 cups cherry tomatoes , stemmed and halved
- 1/2 cup grated parmesan cheese
- 2 tablespoons of extra virgin olive oil
- 1 1/2 tsp . dijon mustard
- 1 garlic clove , grated
Instructions
- In a large bowl, place the carrots and zucchini, add 1 tablespoon of red wine vinegar, and toss to coat.
- Cook pasta according to package directions, until al dente. Drain the pasta, rinse it with cold water to cool it, and drain well again.
- Add the pasta and the rest of the veggies to the bowl with the carrots and zucchini.
- In a small bowl, add the remaining 2 tablespoons of vinegar, olive oil, dijon mustard, and garlic. Whisk until combined, pour it over the pasta/veggie mixture, and toss to combine.
- Add salt to taste and toss again.