This pasta salad recipe is courtesy of my mom, Jane, and has become a staple for our family. It is a great side dish when grilling out, and can be altered to suit your family’s taste. Add some protein to make it a meal! I am including my sister Becca’s homemade dressing to go along with this recipe, or you can use Newman’s Own Classic Oil & Vinegar dressing if you are crunched for time.
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Hearty Pasta Salad
Ingredients
- 1 box of tricolor rotini pasta (or plain)
- 1-1/2 cup sliced baby carrots
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped yellow bell pepper
- 1 cup chopped snap peas (optional)
- 2 cups chopped broccoli (blanched)
- 1 can artichoke hearts
- 1 container of mozzarella balls (You can also use sliced string cheese)
- Newman’s Own Classic Oil & Vinegar dressing to taste.
Additional Options:
- Rotisserie Chicken
- Salami/pepperoni
- Pine nuts
- Garbanzo beans
Directions
- Boil pasta according to directions, strain and set aside to cool
- Chop all veggies, blanch the broccoli in hot water until slightly tender
- Combine pasta and veggies into a large bowl
- Cut mozzarella balls into quarters and add to bowl.
- Add dressing a little bit at a time until you reach your desired ratio.
- Add chicken, salami, pine nuts or garbanzo beans for added protein.
- See below for optional homemade dressing recipe.
Homemade Shallot Vinaigrette Dressing
Ingredients
- 1 small shallot diced
- 3/4 cup olive oil
- 1/4 cup red wine or champaign vinegar
- 1 tsp oregano (crumble in fingers to release flavor)
- 1 Tbsp. dijon mustard
- 1 tsp fresh cracked black pepper
- 1/2 tsp kosher salt
- Squeeze of fresh lemon Juice
- 1 tsp honey (optional if taste is too sharp)
Directions & Tips
- Combine all ingredients into a jar or dressing bottle and shake it up.
- If you don’t have oregano, use dried parsley or basil.
- Refrigerate and use within 5 days.
- Oil and vinegar ratio should be 3:1 oil to vinegar, but feel free to adjust to your taste.
- Add a Tbsp. of water if you like a “looser” dressing.
- Remove from fridge 10 min. before using to bring oil to room temp and emulsify when shaken.
I hope you try this recipe at your next BBQ, it’s a good one!
