Sharing my yummy Pasta Salad!
A barbeque favorite in my family!
1 pound Rotelli (corkscrew) pasta
1 bag of frozen broccoli/cauliflower mix veggies.
2 med-large red bell peppers (or whatever color you like, go nuts) Sliced into strips.
2 small cans sliced black olives (drained)
Bunch of fresh asparagus (I use the whole stalk, just removing the bottom, cut into pieces).
Any other veggies you like!
Steam veggies (frozen first) until just cooked but NOT SOGGY. Use them while they still have a snap! Give the frozen about 15 minutes, and the fresh about 7-10.
In large bowl mix:
1 Cup EV Olive Oil
3/4 Cup Balsamic Vinegar
1 TBS Lemon Juice
3 cloves crushed garlic
1/2 Cup finely grated Parmesean Cheese
1 TBS Oregano (if dried, more if fresh)
1 TBS Basil (ditto)
Salt and Pepper to taste
Wisk together until well blended, add veggies, let stand for about 5 minutes until soaked in dressing. Toss in pasta, and adjust dressing to taste. If it's too dry, add more olive oil as needed.
1 pound Rotelli (corkscrew) pasta
1 bag of frozen broccoli/cauliflower mix veggies.
2 med-large red bell peppers (or whatever color you like, go nuts) Sliced into strips.
2 small cans sliced black olives (drained)
Bunch of fresh asparagus (I use the whole stalk, just removing the bottom, cut into pieces).
Any other veggies you like!
Steam veggies (frozen first) until just cooked but NOT SOGGY. Use them while they still have a snap! Give the frozen about 15 minutes, and the fresh about 7-10.
In large bowl mix:
1 Cup EV Olive Oil
3/4 Cup Balsamic Vinegar
1 TBS Lemon Juice
3 cloves crushed garlic
1/2 Cup finely grated Parmesean Cheese
1 TBS Oregano (if dried, more if fresh)
1 TBS Basil (ditto)
Salt and Pepper to taste
Wisk together until well blended, add veggies, let stand for about 5 minutes until soaked in dressing. Toss in pasta, and adjust dressing to taste. If it's too dry, add more olive oil as needed.
