OH, Forks!™ Veggie Pasta Salad

ohforks
Cuisine
Course
Serves 4 to 6 Human Servings
Prep time
30m
Cook Time
30m

This is party-perfect pasta salad! It can withstand the hot heat of summer, is eye-achingly bright and pretty to look at, AND it’s pretty healthy!

Did you know allowing children to help with the preparation and making process of the foods they eat entices them to try more things, and be open to healthier food items??

Ingredients

  • 1 Pound
    Gluten Free Rotini, cooked per package directions
  • Some
    Red Wine Vinegar
  • Some
    Olive or Avocado Oil
  • 2 to 3 Teaspoons
    of each: basil, oregano, thyme; or Italian Seasoning
  • 2
    cloves of garlic, pressed
  • 2
    Carrots, julienned
  • 1
    Red Bell Pepper, chopped
  • 1
    Yellow Bell Pepper, chopped
  • 1
    Yellow Squash, diced
  • 1
    Zuchinni, diced
  • 1
    bunch of Scallions, diced
  • 1
    Cucumber, seeded and diced. (your choice on type)
  • 6 Ounces
    Fresh Mozarella Cheese, crumbled
  • 1/2 Teaspoon
    salt and pepper, to taste

Instructions

  1. Step 1: The dressing. Using a 3:1 ratio, use 3/4 cup olive oil, and 1/4 cup vinegar. To the red wine and vinegar mix, add in salt and pepper, and dried or fresh herbs. Add crushed garlic, and mix, shake, or stir vigorously.

    Step 2: Make sure pasta is cooked per the directions on the package.

    Step 3: Veggies. The amount of veggies depends on the amount of pasta salad you want, or need. Add however many of those veggies above, to your bowl. And add cooled pasta on top of that.

    Step 4: Add almost all of the dressing to the mixture, and combine until all ingredients are covered. Toss in the mozzarella cheese crumbles, and chill for at least an hour before serving.

    Use any extra dressing after it chills to liven it up a bit! Serve alone, or with bread!