Healthy & Delicious Veggie Pasta Salad Recipe
A healthy and delicious pasta salad with lots of crunch, some parmesan cheese, a light vinaigrette and a lot of fresh herbs. It’s not oily, it’s not heavy, and it packs a lot of flavor!
I get inspiration from a lot of places, and one of my favorite cookbooks is "The Global Vegetarian: Adventures in a Meatless Kitchen" by Jay Solomon. I am in no way a vegetarian, but the recipes in this book from soups to salads to appetizers and more are just plain yummy. Feel free to serve them with a big hunk of meat. Or not.
I have several favorite dishes from this cookbook and one of them is "Ratsie's Pasta Salad with Herb Parmesan Vinaigrette" (page 35) and it is just as advertised. Herby and delicious, and of course, I never follow a recipe so I just throw in what I have around. I could not find a link to the original recipe, but I encourage you to buy this cookbook, please check my product reviews page. In the meanwhile, enjoy the version I made yesterday. This is another one of those "use what you have" recipes. Use what you have for vinegar, mustard, pasta, fresh herbs, veggies, etc., and if you can't roll that way, please follow the recipe as written and I hope you and your people love it! You're gonna have to chop some fresh herbs, deal with it and do a good job.
Serves a lot. 10 - 12.
INGREDIENTS:
- 1 lb. good quality semolina pasta - fusili, penne, orechiette, etc. A shape that will hold the dressing. Or just use what you have, no stress, and a gluten-free version will work well
- 1/4 cup good quality olive oil
- 4 TBS. red wine, balsamic, or white wine vinegar (I like red wine vinegar, but they are all good!)
- 2 TBS. Dijon mustard - grainy mustard is good, too!
- 4 cloves of minced or grated garlic (I use a press, don't judge me)
- 2 TBS. dried oregano
- 1 tsp. black pepper
- 1 tsp. salt
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 4 TBS. chopped fresh oregano (I used oregano and chive out of my garden, because that's what I have on hand)
- 1 cup or more finely diced bell pepper - red, yellow and orange
- 1/4 cup (or more) diced artichoke hearts, NOT packed in oil
- 1/4 cup (or more) diced black kalamata olives
- 1/2 cup or more fresh grated parmesan (yeah, use the grocery store stuff, but you deserve better)
Start the pasta according to package directions with a good handful of salt in the water. Cook according to package directions, but a bit on the firm side. Once it is done, rinse in a colander with cold water and let sit for a bit and start on the dressing. I like to dress the pasta while it is still a bit warm, so all that flavor absorbs into the noodles.
FOR THE DRESSING:
In a mason jar or a bowl, add the olive oil, vinegar of choice, mustard, garlic, dried oregano, pepper and salt. Shake vigorously or blend with a whisk if you are doing the bowl method, then pour it over the pasta and toss well. Here is your base.
The perfectly cooked pasta, then the dressed pasta with fresh herbs on top, then the veggies ready to be tossed together.
Once you toss the pasta with the dressing, add your herbs and veggies. Today, I am adding chopped parsley, basil, fresh oregano and chive, red, yellow and orange bell peppers, artichokes and olives, and then the parmesan on top. Toss.
The recipe in the Global Vegetarian uses cherry tomatoes, scallions and chickpeas, but you could add diced cucumbers, raw summer squash and zucchini -- really anything you have on hand and like. Add diced salami if you like that sorta thing. Feta cheese instead of parmesan would also be great. Banana peppers or pepperoncini would be a welcome kick! Once tossed with the dressing and given a bit to sit, the flavors will all blend together. I store mine for a few hours, but this salad will be delicious the next day and beyond. I hate a gloopy pasta salad that is laden with oil, and this is not that. I hope you try it soon. Thanks for following Ann.
My pasta salad is tucked away in a storage bowl and will hang out for the weekend, or until it is gone!