This is an easy pasta salad to make for a BBQ or a potluck!
INGREDIENTS
2-3 cups Rainbow Rotini Noodles (depending on how many people your feeding), cooked 1 small Zucchini, diced 1 Red Pepper, diced 1 head fresh Broccoli, cut into small florets (optional) ½ cup or so Diced Cheese (aged cheddar or a gouda is nice) 3-4 Green onions, diced ¼ cup Craisins
Dressing:
½ cup Mayo or Greek Yogurt
3-4 tbsp Olive oil
1-2 tbsp 10% Cream
1-2 tbsp White wine Vinegar or Apple cider vinegar works too!
1-2 cloves Garlic, pressed (optional)
1 tsp Parsley
1-2 tsp McCormack’s Roasted Garlic & Red Pepper
½ tsp Tarragon
½ tsp Salt & Pepper
INSTRUCTIONS
Cook pasta according to packaging. Once cooked strain the noodles and run a bit of cold water over them to cool, then drizzle with a bit of olive oil and toss or stir them up to evenly combine. Then pour noodles into a salad bowl and add in the diced zucchini, red peppers, broccoli florets, green onions, cheese and craisins. Set aside for now.
To make the dressing: In a small bowl combine listed dressing ingredients then using a small silicon whisk or a fork stir mixture until it is completely blended. Pour dressing over assembled salad and toss to combine.
Be sure to cover this salad or it dry out! IF it does dry out simply add a drizzle of olive oil and/or a few tbsps of Garlic Herb Mayo and mix it up and you will be good to go! This salad stores well in the fridge and will last 4-6 days if stored properly.
#pastasalad
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