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Kitchen Sink Pasta Salad

The more colorful, the better.

Good for using up
  • Pasta
  • Vegetables
  • Dairy
  • Cheese
  • Beans

Ingredients

  • 8 oz (225g) short pasta (fusilli, rotini, or farfalle)
  • 4 cups of mixed veggies (raw: bell pepper, cucumber, celery, radishes, carrots, red onion, tomatoes; cooked: roasted eggplant, zucchini, broccoli, asparagus; blanched: peas, green beans, corn)
  • 1 to 1.5 cups protein (diced leftover chicken, sliced salami, or drained canned chickpeas/white beans)
  • 1/2 cup cheese (mozzarella pieces, crumbled feta, or cubed cheddar)
  • Vinaigrette (1/3 cup extra virgin olive oil, 2 tbsp red wine vinegar, 1 tsp Dijon mustard, 1/2 tsp garlic powder, 1 tsp dried oregano, salt and pepper)

Method

  1. Cook the pasta in salted water, drain and cool.
  2. Whisk all the vinaigrette ingredients together.
  3. Combine the cooled pasta with whatever vegetables you have, plus protein or cheese add ons, in a large bowl.
  4. Pour the dressing over and toss thoroughly to coat. Can be eaten immediately or after chilling in the fridge, which helps the pasta absorb all the flavors.