Picnic Pasta Salad π₯
Cook Time: 10 minutes
Prep Time: 20 minutes
Total Time: 30 minutes
Servings: 12
Description:
Great for picnics, potlucks, barbecues, and having on hand to go with sandwiches and other things. Add parmesan or diced salami as an option.
Recipe Category: Beans
Keywords: Vegetable, European, Low Cholesterol, Potluck, Summer, Less than 30 Mins, Easy, Inexpensive
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 | Pasta |
| 1 | Red bell pepper |
| 1 | Zucchini |
| 1 | Celery |
| 1 | Can of kidney beans |
| 12 | Cherry tomatoes |
| 1/2 | Black olives |
| 1/3 | Sun-dried tomatoes packed in oil |
| 1/3 | Red onion |
| 1/4 | Olive oil |
| 3 | Red wine vinegar |
| 2 | Fresh lemon juice |
| 2 | Fresh basil |
| 1 | Dry basil |
| 1/2 | Garlic |
| 1/4 | Salt |
| 1/4 | Pepper |
Instructions:
-
Cook Pasta: Cook the pasta according to the package instructions, then drain and allow it to cool down.
-
Prepare Vegetables: In a large salad bowl, combine the diced red bell pepper, sliced zucchini, chopped celery, drained and rinsed kidney beans, halved cherry tomatoes, sliced black olives, finely chopped sun-dried tomatoes packed in oil, and thinly sliced red onion.
-
Mix Pasta and Vegetables: Gently mix the cooled pasta with the prepared vegetables in the salad bowl until well combined.
-
Make Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, fresh lemon juice, chopped fresh basil, dried basil, minced garlic, salt, and pepper until emulsified.
-
Dress the Salad: Pour the dressing over the salad and toss gently until all ingredients are evenly coated.
-
Chill and Serve: Cover the salad bowl with plastic wrap or a lid and refrigerate for several hours to allow the flavors to meld together and develop fully before serving.
This Picnic Pasta Salad is not only delicious but also nutritious, with a burst of colors and flavors that will surely delight your taste buds. Enjoy it at your next outdoor gathering or as a refreshing side dish with your favorite sandwiches! ππ½οΈ
