Tuesday, July 17, 2012
Rainbow Pasta Salad
This bright, colorful salad is a summer-time staple in my house. My husband and I do not eat meat every night for dinner. Still, this veggie-packed pasta is filling and satisfying! Please do not let the raw sweet potato scare you away! It is absolutely delicious! It has a mild, sweet flavor similar to a carrot, but not quite as crunchy. I serve this with a yummy, crusty bread. Enjoy!
1 lb of pasta such as penne, spirals or bowtie
1 zucchini, chopped
1 c. frozen edamame (without shells), thawed
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 carrot, grated
15 cherry tomatoes, quartered
1 small to medium sweet potato, peeled and grated
1/2 c. sliced black olives (optional)
1/2 c. mayonnaise
1/2 c. olive oil
2 to 3 Tbl soy sauce (to your taste)
Juice of 1 lemon
1 tsp apple cider or white vinegar
2 to 3 Tbl fresh dill, chopped (my husband likes even more than this- I end up putting about a 1/3 c. chopped fresh dill in our salad...but, just keep trying it to see if you want to add more)
Cook the pasta according to directions on box. Rinse hot pasta with cold water to stop the cooking.
Mix all the dressing ingredients with a whisk until completely combined.
Combine cooked pasta and veggies in a very large bowl. Pour the dressing over the salad and toss to coat. This salad must be chilled at least three hours in the refrigerator before eating so plan accordingly! There is no way two people alone can eat this all at one sitting, so, plan to have left overs some time later in the week. It tastes even better on day two because all the flavors have really melded together!