This rainbow salad of pasta and fresh veggies is a refreshing and satisfying meal anytime! It’s so easy and tastes even better the next day!
Rate this recipe!
| Prep Time | 20 minutes |
| Cook Time | 10 minutes for pasta |
| Servings |
servings
|
Ingredients
- 1 cup dried pasta of choice There are lots of healthy choices out there now!
- 4 radishes sliced thinly
- 1/2 cup corn fresh off the cob, if you have it, or a can of niblet corn.
- 1/2 cup tomatoes chopped in bite-sized chunks, or in half if you are using cherry tomatoes.
- 1 carrot chopped finely
- 1/2 cup sweet coloured pepper chopped in small pieces.
- 1/2 cup fresh blueberries or sub sliced black olives
- 1/4 cup finely chopped green onion or chives
- salt and pepper to taste
Marinade
- 1/4 cup balsamic vinegar The white one, if you have it.
- 1/4 cup light-flavoured olive oil
- 1 Tablespoon fresh lemon juice
- 2 cloves finely minced garlic
- 1/4 teaspoon salt
- 1 teaspoon fresh basil chopped roughly to leave some larger pieceschopped
- 1 teaspoon fresh dill chopped finely
- 1 teaspoon fresh oregano chopped finely
- 1/4 teaspoon pepper
Ingredients
Marinade
|
Rate this recipe!
|
Instructions
- Make the marinade by combining all ingredients in a jar and shaking until combined. If you don't have the fresh herbs, substitute dry, but use about half. The fresh herbs really do make a difference, though.
- Cook your pasta according to directions, just until tender but not mushy. Drain, rinse, splash with a little olive oil, stir to coat, and set aside.
- Chop and prepare the veggies, as listed, but feel free to add your own favourites or what you have in your garden or fridge. Adjust quantities as preferred.
- Toss the pasta, the chopped veggies, and the marinade together in a bowl. Add salt and pepper to taste. Refrigerate for an hour or overnight to allow flavours to meld. This will keep for a few days in the fridge. Enjoy!
Recipe Notes
Create your own rainbow of tasty goodness!
