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. Cook time is for the pasta!
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, taste and adjust anything as needed. 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!
- IF MAKING FOR A PARTY: if you are making this pasta salad ahead of time for a party, do not mix and add the dressing until about 20 to 30 minutes before serving. If you do add the dressing, refrigerate your pasta salad and then bring out of the refrigerator about 30 minutes before you serve. Let sit out for about 20 to 30 minutes, re-mix and serve.
- STORING INSTRUCTIONS: Refrigerate any leftovers in an airtight container. Best enjoyed day of .. but can still be delicious 1-2 days later.
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.
FOOD SAFETY
- Never leave pasta salad unrefrigerated for longer than 2 hours. Pack in coolers with fresh ice or ice packs when traveling or serving outdoors.
- Refrigeration: Store in airtight containers as close to 40°F as possible, ideally on the coldest, lowest shelf of your fridge.
- Shelf Life: Consume within 3 to 7 days, depending on added ingredients (shrimp and seafood spoil fastest, while cured meats and hard cheeses last longer)