Pasta salad with vegetable vinaigrette dressing

Votes: 1

How to Make - Pasta Salad with Vegetable Vinaigrette

Time: 20 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 316, total fat 21 G., saturated fats 3 G., proteins 7 G., carbohydrates 26 G., fiber 2 G., cholesterol 4 mg, sodium 302 mg, sugar 2 G.

This hearty and delicious pasta salad is ready in minutes, and the vegetables are even part of the dressing. Simply blend fresh zucchini and carrots with oil, vinegar, and mustard and toss with the pasta. Any cooked pasta will do, even leftovers from last night's dinner.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.5 cup diced raw carrots
0.5 cups sliced raw zucchini
2 tablespoons Dijon mustard
1 tbsp. apple cider vinegar
1 tbsp white balsamic vinegar
1 teaspoon sea salt
0.5 cup grape seed oil
450 g of any boiled pasta
1/4 tbsp. grated parmesan

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pasta, carrot, zucchini, apple cider vinegar, balsamic vinegar, Dijon mustard, Parmesan cheese

Cooking the dish according to the recipe:

To make the dressing, combine the carrots, zucchini, Dijon mustard, apple cider vinegar, balsamic vinegar, and salt in a food processor and process until smooth.
Then gradually add the oil, whisking until emulsified. Pour the dressing from the blender into a bowl.

In a large bowl, combine the pasta with half of the vinaigrette. Toss and add more dressing if desired. Once the pasta is thoroughly seasoned, transfer to a serving platter, sprinkle with Parmesan cheese, and serve.

Categories:

recipe / Calorie content of prepared meals / Picnic / Blender / Food processor / Summer dishes / Salads / Salads with pasta and cereals / Food Network - recipes