The Pioneer Woman Tasty Kitchen
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Summer Garden Pasta Salad

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

A fast and easy light summer salad. Crunchy fresh veggies, tangy dressing—a great side dish for summer grilling.

Ingredients

  • 1 pound Dry Spaghetti Noodles
  • 3 whole Vine Ripe Tomatoes, Diced Small
  • 1 whole Cucumber, Diced Small
  • 1 whole Red Bell Pepper, Seeded And Diced Small
  • 6 spears Asparagus, Sliced Into Thin Discs
  • ½ whole Small Red Onion, Finely Diced
  • 1 bunch Fresh Basil Leaved, Chiffonade
  • ⅔ cups Extra Virgin Oilive Oil
  • ⅓ cups Fresh Squeezed Lemon Juice
  • ⅓ cups White Wine Vinegar
  • 1 Tablespoon Dijon Mustard
  • 2 teaspoons White Sugar
  • Salt And Pepper, to taste

Preparation

Break pasta noodles into quarter-length pieces and cook according to package directions, to al dente. Then immediately drain it and rinse in cold water to stop the cooking process. Allow to cool thoroughly.

Add vegetables and basil to the completely cooled pasta. Whisk together remaining ingredients in a separate small bowl until completely combined. Toss with pasta and vegetables.

Refrigerate for at least an hour to allow flavors to marry!

One Comment

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Profile photo of Sean B. Halliday

Sean B. Halliday on 9.5.2019

I love this recipe and it is one I make when the tomatoes in the garden are nice and red. It is nice an fresh and is a nice addition to the summer menu.

One Review

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Shelly on 8.2.2011

Thanks for a delicious and easy to prepare summer pasta salad. I love the asparagus in it, and the light dressing was a wonderful compliment.

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