Summer Cookout Pasta Salad
Ingredients:
Dressing:
175 mL (¾ cup) olive oil
60 mL (¼ cup) vinegar
1 clove garlic
5 mL (1 tsp) dried oregano
5 mL (1 tsp) dried basil
5 mL (1 tsp) red pepper flakes
Salt & Pepper to taste
Salad:
500g pasta (whatever shape you like)
1/2 medium red onion, sliced
1-2 ribs celery, chopped
3-4 radishes, chopped
1-2 bell peppers, chopped
1 cup grape tomatoes, sliced
Handful black olives, sliced
125 mL (½ cup) bocconcini
Parsley for serving
Method:
Bring a pot of salted water to a boil.
Make the dressing by emulsifying all of the ingredients in a blender jug or with a stick blender.
Cook the pasta to ‘al dente’.
While the past cooks, prep the veg and place into a large bowl.
If you want to soften the onion flavour, add it to the pasta for the last minute of cooking.
Drain the pasta, and add to the bowl with the vegetables.
Pour over the dressing and toss to coat.
Place in the fridge for an hour or two before serving.
When ready to serve, add the tomatoes, bocconcini, and parsley.
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