Picnic Pasta Salad
- Ready In:
- 30mins
- Ingredients:
- 16
- Serves:
-
12
ingredients
-
For the Salad
- 2 cups pasta, uncooked
- 1 cup chopped red bell pepper
- 1 cup sliced zucchini
- 1 cup finely chopped celery
- 1 cup canned kidney beans, rinsed and drained
- 12 cherry tomatoes, halved
- 1⁄2 cup sliced black olives
- 1⁄3 cup sun-dried tomato packed in oil, chopped
- 1⁄3 cup chopped red onion
-
For the Dressing
- 1⁄4 cup olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh basil or 1/2 teaspoon dry basil
- 1 clove garlic, minced
- 1⁄2 teaspoon salt (to taste)
- 1⁄4 teaspoon pepper (to taste)
directions
- Cook pasta and drain; allow to cool.
- Combine vegetables in a salad bowl. Gently mix the cooled pasta with the vegetables.
- In a small bowl comine ingredients for dressing; pour over salad and mix well.
- Allow salad to refrigerate for several hours to develop the best flavor before serving.
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RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com