At first glance, there’s nothing impressive about this pasta salad. Pasta, vegetables, vinaigrette, blah blah blah… But what makes this pasta salad special is the slightly different dressing. I haven’t come across a red onion vinaigrette in my blog travels, and I didn’t really mean to make one myself, but what’s that old saying? Necessity is the Mother of invention. And I needed something to put in my vinaigrette when I realized that I had used the last of my shallots the day before. Enter, red onion! Not that I’m saying I INVENTED this vinaigrette. It’s just an original idea for me and my kitchen 🙂
Summer time dinner doesn’t get much easier than this. Fresh vegetables and a delicious dressing all coating warm pasta. Only one heat source so the kitchen doesn’t get hotter than it already is. Super simple and healthy. The dressing is pretty vinegar-y, but it balances out perfectly with all of the other flavors, so don’t balk if you taste it on its own.
Enjoy this healthy meal on a picnic, at a bbq, for a nutritious lunch or for an easy and light dinner. It can be altered endlessly so don’t be afraid to tailor and make it your own! What is your favorite summer time pasta salad?
1 garlic clove
2T chopped red onion
3T rice wine vinegar
1/2 cup extra virgin olive oil
1 box pasta of choice
1 medium zucchini
1 medium yellow squash
2 plum tomatoes
Boil a pot of water and cook the pasta according to the package directions.
Meanwhile, dice the zucchini, yellow squash and tomatoes, and thinly slice the scallions, both green and white parts.
Combine the first six ingredients in a blender and blend until smooth.
When the pasta is drained, put into a large bowl and add the vegetables and vinaigrette. Mix well and chill. This can also be eaten warm if you don’t want to wait!
Value food and cheer and song