Rustic Pasta Salad

Rustic Pasta Salad loaded with green olives, red peppers, zucchini, black olives, yellow bell peppers and much more. You are sure to get a serving of veggies in every serving of this amazing Rustic Pasta Salad!

Rustic Pasta Salad

2015-05-27 06:37:22

Serves 8

Summer is the perfect time for pasta salad. Pasta salad is really one dish that loves creativity. I like using whatever I have in the fridge and if I don’t have it in the fridge I search in the panty. I always keep olives and sun dried tomatoes on hand. They go well in pasta and salad. I didn’t have a lot of fresh veggies on hand so I made due with frozen peas and corn. I went out to my herb garden and clipped lots of fresh herbs – but if you don’t have a fresh herb garden use dried herbs just remember to cut back by half. Part of the fun in cooking is getting creative. Have some fun and get your serving of vegetables too. Bon Appetit, Cecelia

Prep Time

20 min

Cook Time

10 min

Total Time

30 min

Prep Time

20 min

Cook Time

10 min

Total Time

30 min

Ingredients

16 ounces penne, cooked and drained
6 red, orange, yellow mini bell pepper, sliced thinly
1 cup frozen sweet petite peas
1 cup frozen sweet corn
1 zucchini, sliced
1 cup sundried tomatoes
1 cup sliced green olives
1 cup black olives
¼ chopped red onion
Salt and fresh ground black pepper to taste
2 teaspoons chopped fresh basil
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh parsley
1 tablespoon grated Parmesan cheese

Dressing

¼ cup olive oil
¼ cup balsamic vinegar
1 teaspoon dried Italian seasoning
1 tablespoon Dijon mustard
½ teaspoon Salt
½ teaspoon Garlic Powder
Fresh ground pepper to taste

Instructions

Dressing: In a small mixing bowl add olive oil, balsamic vinegar, Italian season, Dijon mustard, salt, garlic powder, and pepper. Mix until well blended.
Pasta Salad: Cook Pasta according to package directions, less one minute for aldente, drain well. In a large serving bowl, mix pasta with dressing until all pasta is completely covered. Add bell peppers, peas, red onion, roasted corn, sun dried tomatoes, zucchini, green olives, black olives, parmesan, and fresh herbs. Season with salt and pepper. Refrigerate for two hours before serving.

Notes

TIP: If using dried herbs in pasta – reduce to one teaspoon each of basil, oregano, and parsley. I encourage you to be creative – pasta salad is one dish you can add nearly any vegetable you like. Have fun with it!

By Cecelia Dardanes

Cecelia's Good Stuff https://ceceliasgoodstuff.com/

“Flavor of the Southwest” by Cecelia Dardanes is now available . The book is filled with 320 pages of beautiful southwestern recipes. Easy to follow instructions and pictures for each and every recipe. There is a chile section that describes the different types of chile peppers and how to cook with them. The book continues to get rave reviews. Purchase your copy now click here “FLAVOR OF THE SOUTHWEST”