Karen's Very Veggie Pasta Salad with Parsley Vinaigrette
THE pasta salad for any gathering, picnic or barbecue. Healthy Veggies surround Pasta and a Zesty Parsley Vinaigrette.
Servings: 12
Ingredients
Pasta & Veggies:
- 12 ounces Orecchiette pasta or your favorite small pasta shape
- 4 cups assorted Vegetables (see my list of what I used)
- 1/4 cup fresh herbs chives, marjoram, basil (or your favorites)
Parsley Vinaigrette:
- 2 cups freshest parsley curly & flat; cleaned and dried
- 1/3 cup red wine vinegar
- 1 tablespoon garlic (2 t. garlic if you like less)
- 1/3 cup shallots peeled, rough chop
- 1 teaspoon pure cane sugar
- 1/2 teaspoon sea salt (more if needed)
- 1/2 cup extra virgin olive oil
Optional Ingredients:
- 2/3 cups crumbled feta cheese (or goat cheese)
Instructions
- Cut your desired vegetables into small sizes; see below for all varieties and tips.
- Cook the pasta until al dente (not soft!) Make the Parsley Vinaigrette while pasta cooks - you will add the vinaigrette to the warm pasta.
Parsley Vinaigrette:
- In a food processor or blender add: parsley and pulse until lightly chopped. Hint: parsley needs to be dry!Add the next 5 ingredients, red wine vinegar through sea salt. Process until well blended (parsley will not be fine in texture.) Add oil on a stream until emulsified; set aside. (If made ahead refrigerate in a clean glass jar or container.
- Drain pasta, shake off excess water - do do not run water over. Add to a large bowl.Add 3/4's of the Parsley Vinaigrette and toss well.
- Add all the veggies and toss well. Add remaining vinaigrette to your taste before serving. Add crumbled feta cheese if desired.
Notes
Vegetables I have used:
Orange and Yellow Pepper Circles, Thinly Sliced Zucchini, Thinly Sliced Radishes, Orange & Yellow Carrot Matchsticks, Thinly Sliced Scallions, Small Cucumber Squares, Quick Steamed Corn Kernels, Thinly Sliced Roasted Red Pepper, Quickly Steamed Green Beans - One Inch Lengths. This recipe may not be reproduced without the consent of its author, Karen Sheer
Orange and Yellow Pepper Circles, Thinly Sliced Zucchini, Thinly Sliced Radishes, Orange & Yellow Carrot Matchsticks, Thinly Sliced Scallions, Small Cucumber Squares, Quick Steamed Corn Kernels, Thinly Sliced Roasted Red Pepper, Quickly Steamed Green Beans - One Inch Lengths. This recipe may not be reproduced without the consent of its author, Karen Sheer
Nutrition
Calories: 258kcal | Carbohydrates: 32g | Protein: 7g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 7mg | Sodium: 230mg | Potassium: 287mg | Fiber: 4g | Sugar: 2g | Vitamin A: 4064IU | Vitamin C: 22mg | Calcium: 82mg | Iron: 2mg