Zesty Pasta Salad
Do you have a summer barbecue coming up? Or maybe a spring picnic? Look no further for what to make, because this zesty pasta salad is about to be the talk of the town at your get-together. The red wine vinegar brightens up all the vegetables in this dish. This pasta salad is an easy side that’s been the star at many summer evening meals for our family, and Makenna has been known to steal some dressing-covered noodles before the salad has made it to the table. We suspect you might have the same problem, as this salad is dang delicious.
Ingrediënten
yield: 6 servings
- ¼ cup 60 ml red wine vinegar
- 1 tbsp 9 g sesame seeds
- 2 tsp 2 g dried oregano
- 2 tsp 4 g paprika
- 1½ tsp 9 g fine sea salt
- 1 tsp garlic powder
- ½ tsp ground celery seeds
- ½ tsp black pepper
- ¾ cup 180 ml avocado oil
- ¾ cup 75 g thinly sliced green onions
- 1 cup 149 g grape tomatoes, cut in half
- 4 oz 112 g cassava-flour spiral pasta
- 5 oz 140 g mini cucumbers, cut into bite-sized pieces
- 7 oz 196 g hearts of palm, drained and sliced into ½” (1.3-cm)-thick rings
- 3 oz 84 g cremini mushrooms, cleaned and thinly sliced
- 2 oz 56 g black olives, thinly sliced
- 2 oz 56 g salami, cut into bite-sized pieces
Instructies
- In a small bowl, whisk together the red wine vinegar, sesame seeds, oregano, paprika, salt, garlic powder, ground celery seeds and black pepper.
- Slowly pour in the avocado oil in a thin stream, whisking the mixture constantly, until the dressing is emulsified.
- Set the dressing aside.
- In medium bowl, combine the green onions and the tomatoes.
- Pour three-fourths of the dressing into this bowl and stir to combine the ingredients.
- For optimal flavor, let this mixture marinate for about 30 minutes.
- When you are ready to assemble the salad, prepare the pasta according to the package’s directions, being careful not to overcook it.
- The pasta should be just al dente, with a bit of bite.
- Once the pasta is ready, drain it in a colander and run cool water over it.
- Drain the rinsed pasta well.
- Transfer the pasta to the desired serving bowl.
- Add the cucumbers, hearts of palm, mushrooms, olives and salami.
- Pour the tomato–green onion mixture over the top and gently stir the salad to coat all the pasta and veggies with dressing.
- Taste the veggies and add more dressing and/or salt if desired, stirring to coat everything.
- When you are ready to serve the salad, transfer it to a medium bowl.
- This salad is best enjoyed the day you make it, but it can be stored in the refrigerator for up to 3 days.
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