Love, love, love, love this pasta salad and it’s SO easy to make – I made this in 15 minutes or less! This recipe is tangy (dare I say ZESTY even?!) and super fresh tasting with the pureed veggies in the vinaigrette. This dish is definitely going to be a staple side at our summer BBQs!
1/2 cup diced raw carrot
1/2 cup sliced raw zucchini
2 tbss dijon mustard
1 tbs apple cider vinegar
1 tbsn white balsamic vinegar
1 tsp sea salt
1/2 cup grapeseed oil
1 pound cooked pasta of choice
1/4 cup grated parmesan cheese
First to prepare the vinaigrette, put the carrots, zucchini, Dijon mustard, apple cider vinegar, balsamic vinegar and salt in a food processor.
Pulse until smooth.
Next, slowly add the oil to emulsify, and then remove from the blender.
Next, in a bowl, blend the pasta and half of the vinaigrette.
The recipe says to add more vinaigrette as desired – I added most of it, saving just a bit for day-later leftovers. Once the pasta is thoroughly dressed, top off with the Parmesan cheese and serve. Got this recipe from Sir Robert Irvine!!