Pasta Salad
Tricolor pasta and plenty of veggies with a lemon mustard vinaigrette.
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.