Tricolor pasta and plenty of veggies with a lemon mustard vinaigrette.
If you ever ate at Myra’s Dionysus, chances are you had this delicious pasta salad at least once. It was a standard at the restaurant for most of the 37 years she was open. This is a great salad for those who don’t eat mayonnaise.
Speaking of the restaurant, I had my own mini Myra’s Dionysus reunion here in Colorado when I went to visit with my old friend and fellow Myra’s cook, Brian B. last weekend. Brian and I worked at Myra’s together during the week, and then we both worked the Ohio Renaissance festival on the weekends. He has a book of favorite recipes like I do and this salad was in it! So of course, we had to make Myra’s pasta salad for lunch. Brian still has the original printed recipe that Myra gave him in 1992.
This makes enough for 8 to 10 people. It will keep for several days after you make it, so go ahead and make a big batch.
Pasta Salad
Equipment
- 1 large pot to cook the pasta
- 1 large bowl
- measuring cups and spoons
- knife and cutting board
- 1 box grater or food processor to grate the carrots
Ingredients
- 4 cups tri color pasta
- 4 cups broccoli florets, cut into bite size pieces
- 1 1/2 cups shredded carrots
- 4 cups artichokes, drained, quartered or smaller
- 3/4 cup sliced black olives
- 3/4 cup sliced green onions
Dressing
- 1/2 cup olive oil
- 2 TBLS balsamic vinegar
- 1 TBLS cider vinegar
- 1/4 cup lemon juice
- 2 tsp salt
- 2 tsp. black pepper
- 2 tsp dried basil
- 2 tsp. dried oregano
- 1 TBLS Dijon mustard
Instructions
- Boil 4 cups of pasta according to directions on the package. Cook to al dente.
- While the pasta boils, cut the broccoli, shred the carrots, cut the other veggies up and place them in a large bowl.Add the hot pasta to the vegetables in the bowl.
- Make the dressing, Whisk all the ingredients together and pour onto the pasta and veggies and carefully stir till the pasta is coated.Cool, covered, in the refrigerator until ready to serve.
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