Very Veggie Pasta Salad

Here is another salad I made up in advance for our Fourth Feast!  I had just pulled some green onions and white onions from the garden, I had bought some great cherry tomatoes, zucchini and green peppers from the farmers market, and I found some shell pasta in the pantry.  It seemed like a no-brainer but to throw a salad together.

My sister and her family were to arrive last Sunday afternoon and we were planning a huge cookout (and at least three other meals) while they were here.  The six of us got almost three meals out of this salad.

Very Veggie Pasta Salad

4 c. dried shell pasta
1 medium white onion, sliced thin
1 t. Dijon mustard
1 green onion, sliced
1 clove garlic, minced
1/2 t.  salt
1/4 t. fresh ground pepper
1 t.  honey
1/4 c. Champagne vinegar
3/4 c.  olive oil
1 bell pepper, sliced
1 small zucchini (1/2-1 lb.) sliced thin on a mandolin
1/2 lb. cherry tomatoes, halved

Cook pasta according to directions.

 Place sliced white onion in an ice water bath and let soak for 30 minutes to 1 hour.  (This will take the harshness out and leave you with a sweet taste.)

Place Dijon, green onion, garlic, salt, pepper, honey, basil leaves, vinegar and oil in a blender and process until emulsified.  Set aside.

Drain pasta and while it is still warm, toss with the dressing in a large serving bowl.  Add bell pepper, zucchini, and cherry tomatoes.   Refrigerate and serve cold.

The nephews seemed to like it.  At least they were wolfing it down during the cookout, but that may have been because they wanted to hurry and eat so they could set off fireworks.

As for the cook, she was happy with all the salads she had created and made ahead of time (Multi-Colored Potato Salad and Carrot Salad).  She was able to enjoy the family time, laugh with the nephews, and watch them celebrate the Fourth in grand fashion.   We had a great long weekend of fun and food!

A little too much fun (and sugar).

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