Vinagrette Veggie Pasta Salad |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 68 |
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So here i go again with the pasta salads. Really wanted to add some marinated roasted red peppers but didn't have any on hand. I think this would be excellent with some goat cheese or feta cheese added as well. Read more . Kind of came together while i was in the market looking at the crimini mushrooms and the zuchini as they looked sooo good. play with it and have fun! Ingredients:
1 lb elbow macaroni |
1 green zuchini, cut in 1/4inch half moons |
1lb crimini mushrooms, quartered |
1 small jar marinated artichoke hearts, quartered |
2 tlbs olive oil (for sauteing vegetables) |
3 green onions finely sliced |
1/2 cup red wine vinegar |
3/4c extra virgin olive oil |
2tlbs dried italian herbs |
2 cloves garlic - finely minced |
1/2 lemon |
1/4 cup choped fresh italian flat leaf parsley |
salt and pepper to taste |
Directions:
1. Boil water and add a good amount of salt to cook macaroni noodles
2. while noodles cook, sautee veggies.
3. add 2 tlbs olive oil to a hot pan and add zuchini. saute until cooked through, but still crunchy
4. remove zuchini and place in a separate bowl.
5. add mushrooms to pan and saute until cooked through and slightly golden
6. remove from pan and add to bowl with zuchini
7. remove artichoke hearts from marinade and add to veggie mix
8. add green onions to the top and set aside
9. drain noodles when al dente
10. rinse with cool water and set to the side
11. make vinegrette by mixing vinegar, olive oil, herbs, garlic and lemon juice, whisk together
12. toss all ingredients together and top with vinegrette. mix in parsley and season to taste with salt and pepper.
13. allow about an hour or two in the refirgerator for the flavors to blend.
14. serve and enjoy!
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