Vegetable Pasta Salad
After this cooler week and given that it's the end of August, our zucchini plants are coming to an end. But the sweet peppers are kicking into high gear - so it's a great time to get in a really yummy pasta salad.
Whisk together in a small bowl:
¼ cup red wine vinegar
½ tsp sale
1/8 tsp pepper
1 clove garlic
1 T Dijon mustard
¼ cup olive oil
¼ cup fresh basil (chopped)
4 oz/125 g uncooked pasta
Cook pasta, toss with 1/3 of dressing.
2 cups fresh vegetables chopped
(zucchini, sweet peppers, cucumbers, broccoli)
3 medium tomatoes chopped
½ cup sliced olives
Add to pasta and top with remaining dressing.
½ cup fresh basil leaves
2 T fresh parsley
Cover and chill for 4-24 hours.
½ cup parmesan cheese or crumbled feta
Sprinkle on top before serving.
From Simply In Season
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