Darlene's Gourmet Sauteed Veggies Pasta Salad

Darlene Lopez

By
@darlenejlopez

As I promised here's the recipe. I have developed a pretty good rep for my pasta salad! My secret and now yours, I sauté the onions, peppers for a few seconds before pouring over my well drained al dente noodles! What a huge difference! Perfect with all barbecue meats, veggies, rice, sandwiches, as an actual dinner or buffet side! The most affordable and convenient side to bring to a pot luck family, or work gathering!


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Ingredients

1 box of cavatappi pasta noodles (prepared according to instructions on box (al’dente)
1 medium red onion diced
1/2 green pepper diced 1/2 either a red, yellow or orange pepper (if u don't have just use an entire green) diced
1/4 cup sliced green salad olives not too much of the olive juice
1 tbsp adobo or any other all purpose seasoning
1tsp mustard
1 tbsp dry chives
3/4 cup of mayonnaise (i prefer hellman’s) adjust to taste
1 tbsp onion powder
1 tbsp juice of either a lime or lemon
1 tbsp of vinegar (any)
1 & ½ tbsp olive oil (or oil of choice)
salt and pepper to taste (optional)

Directions Step-By-Step

1
Preheat a medium sized pan leave on medium to low heat while you dice all onions and peppers
2
Place all diced ingredients in a bowl add oil, olives, salt, adobo, lime juice, peppers, onion powder toss in bowl and set aside
3
Once pan is hot, sauté veggies for no more than 3 minutes or until u see the sides start to bubble but not too long since veggies should have a tad bit of a crunch
4
Pour veggies & all juices over salad
5
Add mayonnaise and chives
6
Toss well before you serve taste to see if you don't need more salt or mayo! Cover with lid, aluminum foil, or plastic wrap
7
Refrigerate for a few hours
8
You can store in the refrigerator in a tightly sealed container to have leftovers for lunch or dinner the next day. If serving at a BBQ keep over ice since the mayonnaise should not be too hot. I add more mayonnaise if needed