Throw in all those half wilted veggies into this pasta salad
Collect a lit bit of everything that’s lying around in the back of the fridge, chop it up and throw this pasta salad together. This and my cold pumpkin soup for dinner. Any takers?
INGREDIENTS
For the Salad
170 grams Macaroni or any other Pasta
2 teaspoon Salt
3/4 cup halved Cherry Tomatoes
1 diced Cucumber
1 cup diced Red and Yellow Bell Peppers
1 cup mixed Salad Greens/ Baby Arugula/ Baby Spinach
1/2 cup blanched Broccoli Florets
1/4 cup sliced Olives
1/2 cup sliced Red Onions
2 cloves Garlic, minced
For the Salad Dressing
1/3 cup extra virgin Olive Oil
2 tablespoons Balsamic Vinegar
2 tablespoons Maple Syrup or Honey
1/2 teaspoon Salt
1/4 teaspoon ground Pepper
1/4 teaspoon Italian Seasoning
INSTRUCTIONS
Add salt to a large pot of boiling water and cook the pasta till al dente. Drain and set aside to cool.
In a small bowl, whisk together all the ingredients for the dressing. Alternatively, you can also add all the ingredients to a jar and shake the jar with lid on till the dressing is combined.
Add all the ingredients (except spinach/salad greens if serving later) for the salad to a large bowl, and toss well with the dressing.
Refrigerate for a couple of hours for the flavors to meld together. Add the spinach/salad greens right before serving and toss well. Serve cold.
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