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Lauren

My Favorite Pasta Salad

This balsamic glazed pasta salad is sure to be a hit at your next picnic. I dare you not to go back for seconds!
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

Salad Ingredients:
  • 1 pound Short Pasta - your choice my favs are campanelle or cavatappi
  • 1 cup Cherry Tomatoes, halved
  • 1 cup Chopped Baby Spinach fresh, not frozen
  • 1/2 cup Black Olives, sliced
  • 1/4 cup Scallion, sliced use both green and white parts
Dressing Ingredients:
  • 2/3 cup Balsamic Vinegar
  • 2/3 cup Extra Virgin Olive Oil
  • 1 tsp Salt more or less to your preference
  • 1/2 tsp Black Pepper
  • 1/2 tsp Garlic Powder
  • 1/4-1/2 cup Parmesan Cheese freshly grated

Method
 

  1. Boil pasta until al dente.  Drain, then set aside to cool slightly.
  2. Assemble all remaining salad ingredients in a large bowl.
  3. Add cooked pasta to chopped vegetables.
  4. In a separate bowl, whisk together all dressing ingredients, except the cheese.  Add to the pasta/veggie mixture, reserving some for later.
  5. Toss in the parm cheese right before serving. Add additional salt/pepper or dressing to your taste.
  6. Enjoy!

Notes

Feel free to mix your favorite veggies in and out of this recipe.
Any extra dressing can be saved for another use throughout the next few days.  Just remember to thin it out with a little olive oil before using it on tender lettuce.