Last week, I attended a party – one of the last outdoor parties of the year. I was asked to bring a pasta salad, so I decided to try to be very healthy. Instead of regular pasta, I have switched to whole grains, and I have been incorporating more vegetables into our family diet. The salad turned out very well – so well, I made pasta salad again for another party I went to later in the week.
The philosophy was simple, use fresh ingredients that I had on hand for most of my salad. My next door neighbors went to the store and got me some broccoli and other vegetables to help me out a bit, so I was totally set.
The first time I made the salad, I used the following ingredients:
1 lb pasta – your choice. I used whole grain shells - the second time I made the salad.
Little peppers – they were cute, little red, yellow, and orange peppers
I blanched the broccoli for a minute in boiling water and shocked it in an ice bath. After cooling the pasta, I mixed up all the ingredients and made some dressing. I like a creamy dressing, but again, I am trying to be healthy.
1 fresh squeezed lemon, with zest
1-2 tbsp Balsamic vinegar
1 tbsp Dijon mustard
1/3 cup Olive oil
1 ½ tsp Italian seasoning
Salt and pepper to taste
2 tbsp Mayonnaise
*my measurements are approximate
Wisk together the lemon, vinegar, and mustard. Wisk in the oil, add the seasonings, then mix in the mayonnaise. This doesn’t make a ton of dressing, but it does add a nice fresh taste to the salad without drowning the ingredients.
When I made the salad for the second party, I used prosciutto instead of the salami, and didn’t add any cheese.
I hope you all have a good week!