Summer Picnic Pasta Salad
photo by MarieRynr
- Ready In:
- 1 lb tri-colored pasta (I've used shells or spiral shaped)
- 1 cup chopped broccoli
- 1 cup chopped red pepper
- 1 cup asparagus, cut into 1 inch pieces
- 1⁄4 cup pitted and chopped kalamata olive
- 1⁄4 cup shredded cheddar cheese
- 1⁄2 cup cubed marinated mozzarella cheese (optional)
- 1⁄4 cup yellow mustard
- 1⁄4 cup white vinegar
- 2 tablespoons mayonnaise
- 3⁄4 cup sugar
- 3⁄4 cup vegetable oil or 3/4 cup canola oil
- salt and pepper
- Blanch broccoli and asparagus in boiling salted water, and plunge into ice bath to stop cooking.
- Cook pasta until al dente.
- Rinse with cold water and drain.
- Toss pasta with chopped vegetables.
- Mix first 5 ingredients of dressing, and slowly whisk in oil.
- Season with salt and pepper to taste.
- Toss dressing with pasta and vegetables.
- Chill until ready to serve.
Questions & Replies
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Phenomenal salad!!! We had this as our main dish but would be delicious with BBQ meat. I used regular penne pasta to which I added thinly sliced red onions, cherry tomatoes, celery stalk and green olives. I also added blanched green beans and broccoli. Used brie cheese. For the dressing I reduced sugar to 33g and oil to 87ml. Turned out really well. Thanks for posting.
I made this today exactly as required in the recipe, using fresh asparagus, broccoli, red peppers and olives. I opted to use mild cheddar cheese, which I cut into small cubes rather than shredding it. I also didn't have any Mozzarella so I didn't use that. I thought the dressing was very reminiscent of honey mustard. I would like to make this again using a larger variety of vegetables. Thanks for posting.
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