Wednesday, July 1, 2015
Whole Grain Vegetable Pasta Salad
Ingredients for pasta
½ box whole grain penne pasta
1 medium summer squash, thinly sliced
1 medium hothouse cucumber, thinly sliced
½ cup red onion, thinly sliced
½ pint cherry tomatoes, halved
1 green pepper, thinly sliced
Ingredients for vinaigrette
2 small garlic cloves, minced
¼ cup extra virgin olive oil
2 tbsp red wine vinegar
Juice from half a lemon
1 tbsp Dijon mustard
1 tsp each dried oregano & parsley
½ tsp each salt & pepper
Dash of red pepper flakes
Cook pasta according to package. Rinse, drain and set aside.
While pasta is cooling, mix vinaigrette ingredients in a mason jar and shake up (you can also mix in bowl and stir but I enjoy the shake method).
Mix pasta, veggies & vinaigrette together in a large mixing bowl. Let set in refrigerator for at least an hour before eating (the longer the better it tastes), stir once more and pour into a serving bowl.
Vinaigrette recipe adapted from Budget Bytes.