Recipe of the week. Fresh Veggie Pasta Salad.

This recipe is great for lunch, dinner, a potluck or a picnic! Leftovers would make a nice lunch to bring to work or in your kids lunch box.

 

Dressing:

1/3 cup olive oil

2 tablespoons red wine vinegar

1 tablespoons lemon juice

2 tablespoons fresh parsley, chopped

1/2 teaspoon salt

1/4 teaspoon black pepper

 

3, 4 or all 5 of these vegetables:

1 cup broccoli, cut into small bite-sized pieces

1 corn cob, the kernels cut off (about 2/3 cup)

1 medium sized kohlrabi, tough skin cut off and cut into small bite-sized pieces

1 red pepper, seeds discarded and cut into small bite-sized pieces

20 cherry tomatoes, cut in half

 

8 ounces Rotini spirals or Penne pasta (for gluten free version, Tinkyada brown rice spirals work well)

1/2 cup Parmesan cheese, grated

 

1) Cook pasta according to package instructions, drain and place into large bowl.

2) Meanwhile combine all dressing ingredients in a bowl or glass measuring cup and whisk together.

3) Blanch all vegetables except tomatoes for 2 minutes. To blanch bring water to a boil and turn off the flame (or use same water you cooked the pasta with) Submerge vegetables in water for 2 minutes using a metal strainer. *this step is optional but adds to the flavor and texture of the dish*

4) Add vegetables and dressing to bowl of pasta and stir until dressing evenly coats pasta. Add Parmesan cheese and stir one more time. Enjoy at room temperature.

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