There’s still time to take advantage of those farmer’s market treasures for a delicious Italian Pasta Salad. If you’re from the Northern Colorado area, you may want to check out the Longmont Farmer’s Market. It’s open Saturdays 8:00 – 1:00 through November. The Italian Pasta Salad can be made as a side dish, or a full meal. I tend to beef it up to a full meal.
Recipe — Italian Pasta Salad
12 oz. dry gemelli pasta in a pot of boiling water according to the package instructions. Drain, rinse with cold water, and drain again. Gemelli pasta is a thicker Italian pasta. You may substitute what you have, especially if you can’t find it.
For the Salad:
As a side dish
- 2 cups seeded, chopped cucumbers
- 2 cups halved cherry tomatoes
- 1 1/2 cups halved marinated green olives
- 1 cup shredded Pecorino Romano (3 oz.)
- 1/3 cup diced red onion (Feel free to use green onions.)
- Add the cooked gemelli pasta
This side dish makes 10 servings (10 cups).
Beefed up as a full meal:
I omit the cucumbers and add:
- cooked fresh corn
- Asiago or Cheddar cheese chunks
- cooked chicken, tuna, or cooked shrimp
- dry roasted edamame
Choose your favorites!
In a large bowl, mix the cold drained pasta with the vegetables.
For the Garlic-Oregano Vinaigrette:
- 1/2 cup white wine vinegar (Feel free to use apple cider.)
- 1/3 cup extra-virgin olive oil (To decrease the calories and add a little more bite, use 1/4 cup of extra-virgin olive oil and increase your vinegar. I usually add Balsamic vinegar to my personal serving but not the whole batch as a matter of personal preference.)
- 2 Tbsp chopped fresh oregano (Use dry if fresh is unavailable.)
- 2 tsp. minced fresh garlic
- 1/2 tsp. honey
- 1 tsp. black pepper
Toss whisked vinaigrette with pasta salad.
Enjoy this delicious and healthy dish! What are your favorite veggies to add to a pasta salad?