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Cooking with Loretta Paganini: Summer Pasta Salad with Balsamic Vinaigrette

August 22, 2017 - Loretta Paganini
Summer Pasta Salad with Balsamic Vinaigrette Serves 8

Pasta salads are a favorite addition to many get together and picnics. They provide endless possibilities for new combinations and flavors. This recipe is delicious and full of colorful fresh vegetables it can be prepared ahead of time and kept in the refrigerator overnight.

Chef Tip: To serve place pasta salad in mason jars or martini glasses with extra vinaigrette and parmesan cheese on the side.

1 lb. bowtie pasta 8 oz. cherry tomatoes, halved or quartered 1 teaspoon fresh chives, chopped 1 Tablespoon fresh basil, chopped 1 teaspoon fresh Italian parsley, chopped 1/2 lb. fresh mozzarella, diced 1 yellow or orange bell pepper, core & diced 1 cup broccoli, cut into small florets 1 cup fresh corn kernels ¼ cup pitted kalamata olives, cut in half 3 scallions, chopped ¼ cup grated Parmesan cheese Vinaigrette: 2 cloves garlic, minced 1 teaspoon acacia honey 1 orange, juice & zest 1/4 cup balsamic vinegar 1/2 cup extra-virgin olive oil 1 teaspoon Sea salt   1/2 teaspoon fresh-ground black pepper

Bring a large pan of water to the boil. Add salt and then pasta and cook for about 7 minutes or until al dente, drain.

Place pasta in a large bowl. Prepare the dressing by mixing together the garlic, honey, vinegar, orange juice & zest, salt and pepper slowly mix in the olive oil.

Toss the dressing with the cooked pasta. Toss with Parmesan cheese.

Add scallions, broccoli, corn, olives, bell peppers, tomatoes, chives, basil, parsley and mozzarella and toss salad. Chill before serving for several hours.

Loretta Paganini is the author of "My Sanibel Kitchen."

 
 

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