Can you tell that I'm absolutely aching for summer? When I saw that this month's ingredients for the Improv Challenge were peas and carrots, I immediately thought ... pasta salad. This dish was so simple to make and perfect for a barbecue or picnic (no mayo!).
Best dishes and yummy dreams!
Pasta Salad with a White Wine Shallot Vinaigrette
Recipe adapted from: The Cooking Photographer
1 lb. cooked pasta
1 c. broccoli
1/2 c. shredded carrots
1/2 c. peas
1/2 c. sliced zucchini
1/2 c. olive oil
1/4 c. white wine vinegar (I used Bertolli Pinot Grigio)
1 shallot, finely chopped
1 garlic clove, pressed and finely minced
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. freshly cracked pepper
1/2 c. sliced tomatoes
1 sliced scallion
fresh parsley, to taste
1. In a small sauce pot with a steamer basket, steam the broccoli, carrots, peas, and zucchini until slightly tender. Remove and allow the veggies to cool. Place them in a large bowl with the cooked pasta.
2. In a small bowl, combine the olive oil, vinegar, shallot, garlic, sugar, salt, and pepper. Whisk until combined and pour over the pasta and veggies.
3. Add the tomatoes, scallions, and parsley. Stir to combine.
Thanks for reading, loves xo