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It’s Spring outside and in your kitchen with this Spring pasta salad dressed in an herb citrus vinaigrette!
Begin by making the vinaigrette. I used my Vitamix, but any blender, food processor or magic bullet-like machinery will work. Add all of the vinaigrette ingredients into the machine and blend until smooth. Taste and adjust accordingly with salt and pepper. Let sit in the fridge while you cook everything else. Don’t worry if it separates, just shake it before serving.
Then, bring a pot of water to a boil and cook pasta according to the package instructions.
While water is coming to a boil, chop the veggies (any Spring veggies will do), steam them if desired, then place veggies in a large bowl. Chop the cheddar cheese (into bite-sized pieces) and set aside.
Once pasta is cooked, drain it, reserving about 1 cup of the pasta liquid, and add the pasta to the veggies.
Pour the vinaigrette and cheddar cheese over the top. Toss until everything is combined. Add reserved pasta water if it needs more liquid. Sprinkle in Parmesan cheese.
Toss and season with salt and pepper to taste.
Enjoy!
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