Thursday, September 7, 2017

Italian Pasta Salad

Yield: 4 servings

1 lb pasta (fusilli, macaroni)
1 cup cherry tomatoes, halved
1/2 cup celery, finely chopped
1/4 cup carrot, grated
1/2 cup roasted red peppers, julienned
1/2 cup artichoke hearts, chopped
1/4 cup sundried tomatoes, chopped
1/4 cup sliced black olives
1 shallot, finely diced
1/4 cup parsley, finely chopped
1 tbsp basil leaves, finely chopped

1/3 cup olive oil
2 tbsp red wine vinegar
1/2 tsp maple syrup
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried oregano
1/4 tsp dried basil
1/4 tsp dried parsley
1/4 tsp salt
1/4 tsp black pepper

1. Cook noodles according to package instructions. Drain, and set aside.
2. Chop the vegetables and herbs and place in a large bowl. 
3. Add noodles to the vegetables and herbs.
4. Prepare dressing by adding all ingredients to a blender and blending on high until emulsified, or adding all ingredients to a mixing bowl and whisking vigorously until emulsified.
5. Just before serving, ddd dressing to the salad and toss to coat.

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