Alison Lewis

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Incredible Pasta Salad: Vegetarian Pasta Salad

June 23, 2010

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My kids love pasta salad, and always request it. This week my daughter, Leigh, and I threw this together. It was so delicious, fresh, healthy and gone in about 10 minutes. The photo got rave reviews on twitter and facebook when I posted it. Everyone was begging for the recipe. Here it is just in time for summer. It’s a cool and light idea when it’s so warm outside. Feel free to add cooked or grilled chicken if you like.

For the Sun-Dried tomatoes, I love “California Sun Dry Tomatoes” that come already julienne- cut.

Vegetarian Pasta Salad

Prep: 20 minutes
Cook: 10 minutes
Yield: 6 servings
Ingredients
8 ounces uncooked rotini (corkscrew pasta) noodles
1/2 each red, green and yellow bell pepper, diced
1/2 cup julienne-cut sun-dried tomatoes packed in oil
3 tablespoons chopped fresh basil
1/3 cup freshly grated Parmesan cheese (I used Parmigiano Reggiano)
1/4 cup balsamic vinegar
1 to 2 tablespoons white wine vinegar
2 to 3 tablespoons oil from sun-dried tomatoes
1 Sea salt, freshly ground pepper to taste
Preparation
1. Cook pasta according to package directions; drain and rinse with cold water. Set aside and let cool.

2. Combine pasta, and remaining ingredients in a large serving bowl, mixing well. Add salt and pepper to taste. Chill at least 30 minutes.



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