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Pasta-Vegetable Salad
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(Recipe ID: 114)
Serves 6
Preparation time: 20 minutes; Cook time: 20 minutes
Source: Vito De Carolis
Cook the pasta, chop the vegetables and combine all ingredients. Tasty and healthy and a good one to involve the kids. (Morelli, 5 color Bow Tie Pasta)
Ingredients
Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.
-
1 pound Dry pasta
*
Morelli suggested, takes two bags, you may sub Penne or Fusilli.
- 1 1/2 gallons Cold water
- 4 tablespoons Coarse sea salt *
- 1/2 cup Celery, diced
- 1/2 cup Green onion, chopped
- 1/2 cup Green bell pepper, diced
- 1/2 cup Carrots, shredded
- 1/2 cup Onion, finely chopped
- 2/3 cup Mayonnaise
- 1 tablespoon Fresh lemon juice
- 1/2 teaspoon Fine sea salt *
- 1/2 teaspoon Black peppercorn, freshly ground *
- 1/2 teaspoon Dry mustard
-
6 tablespoon Extra virgin olive oil
*
(High quality suggested)
Instructions
- In a large pot bring 1 1/2 galons of water to a rolling boil.
- Add the coarse sea salt (4 tablespoons), then add the pasta and cook until al dente.
- Drain well in a colander; rinse with cold water and drain again.
- Combine the pasta in a large salad bowl with remaining ingredients except extra virgin olive oil; toss gently and chill.
- Before serving pour over the extra virgin olive oil, toss gently and serve.
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