Rainbow of Colours Pasta Salad
photo by breezermom
- Ready In:
- 25mins
- Ingredients:
- 18
- Serves:
-
4-6
ingredients
-
Cook
- 250 g cavatappi pasta (2 1/3 cup)
- 250 g frozen mixed vegetables (peas, carrots, corn, 1/2 lb)
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Dressing
- 3 -4 tablespoons part-skim ricotta cheese, may need more
- 2 tablespoons half-and-half, may need more
- 1 tablespoon olive oil
- 1⁄8 teaspoon red chili pepper flakes
- 1⁄8 teaspoon green jalapeno pepper, flakes (optional)
- 1⁄4 teaspoon garlic powder, heaping
- 1⁄4 teaspoon paprika
- 1⁄4 teaspoon rosemary, dried
- 1⁄8 teaspoon salt (or to taste, I prefer less)
- black pepper, freshly ground to taste
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Add-ins
- 60 g swiss cheese, cubed (1/2 cup)
- 1 onion, diced
- 8 cherry tomatoes, quartered
- 1 handful arugula, leaves (stems snipped off)
- 2 tablespoons sunflower seeds (preferrably roasted)
- 2 tablespoons basil, chiffonade (sliced thinly)
directions
- In a large pot cook pasta according to package directions until al dente (this will take about 8-10 minutes depending on your brand of pasta). During the last 6 minutes of cooking add your frozen vegetables.
- Meanwhile prepare the dressing by mixing ricotta, half and half, olive oil and spices (chili through pepper) in a bowl. Adjust salt and pepper to your liking.
- Drain the pasta and veggies, return them to the pot and add the dressing. Stir to combine. You might need to add 1 tbs or so more of the ricotta and/or half and half depending on how much your pasta absorbs.
- Transfer the pasta veggie dressing mix to your serving bowl.
- Add the cheese cubes, onion, cherry tomatoes, arugula leaves and sunflower seeds. Toss to combine.
- Last but not least top with the basil strips and if you like mix again. Serve warm or cold.
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Reviews
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I loved this colorful salad. It has lots of veggies and tasted great. I liked the dressing too. It had great flavor to pair with the bolder corkscrew shaped pasta & add a welcome creaminess without being gloppy when first made. The next day though the dressing was absorbed & the salad needed additional dressing. When I make it again I will reserve some just for that purpose. Knowing there would be leftovers I elected to stir in the argula & basil each day so it wouldn't wilt. Thank you for sharing your recipe & good luck in the contest! :-)
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Very colorful salad. Couldn't find frozen peas and carrots, and detest the canned version, so I diced up my own carrots and added them 5 minutes before adding the frozen peas and corn. I added the swiss cheese, tomatoes, arugula and basil. Didn't have any sunflower seeds around today, but did have pepitas, so tossed those in. I didn't use this as a side, but enjoyed it as my lunch today. Thanks for sharing! Made for Photo Tag!
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I have a total aversion to frozen carrots (They never turn out right for me!), & so I diced & steamed 3/4 cup of fresh carrots then added that, along with 3/4 cup of frozen peas & a similar amount of frozen corn to the pasta for the last 2 minutes or so of the cooking process! Followed the recipe after that & we were most pleased with the resulting salad! Will be making this one again, for sure! Thanks for posting it! [Tagged & reviewed in Make My Recipe]
RECIPE SUBMITTED BY
Lalaloula
United States