Summer Pasta Salad with Dijon vinaigrette
I generally start by adding a cup of each chopped vegetable, you can add more or less, depending on what you like to eat. For some, I will only add a ½ cup. If you're a cheese lover, you can also add the mini mozzarella balls into this pasta salad.
Servings: 6
Ingredients
For the dressing:
- 1 to 2 tablespoons Dijon mustard depending on how tangy you want the dressing
- 1 to 2 tablespoons shallots* finely diced; optional
- 1/4 cup apple cider vinegar
- 1/2 cup good quality olive oil extra virgin
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
For the pasta salad:
- 1 lb. rotini pasta** cooked to al dente
- 1 cup cucumbers chopped or cubed
- 1 cup assortment bell peppers cubed
- 1/2 cup salami chopped
- 1/2 cup black olives sliced
- 1 cup cherry tomatoes sliced in half
- 1/2 cup raw broccoli florets cut into smaller pieces
- 1/2 cup raw cauliflower florets cut into smaller pieces
- 1/2 cup carrots chopped
- fresh basil thinly shredded or chopped for garnish
- salt and pepper if desired
Instructions
- For the dressing: Whisk together all of the ingredients and set aside.
- Place all of the pasta salad ingredients into a large mixing bowl. Pour the dressing over the top and mix together. Garnish with the fresh basil and season with a little salt and pepper if desired. Enjoy!
Notes
*In addition to shallots, you can also add some freshly grated parmesan cheese to this dressing. It's so good!
**you can also use penne, elbow or farfalle pasta.