Calico Cauliflower Pasta Salad

Pat Duran

By
@kitchenChatter

This is a colorful tossed veggie salad with pasta and a lemony vinaigrette that coats the salad that is a little tart.
Great to serve for a summer BBQ or family gathering or block party.

Rating:
★★★★★ 1 vote
Comments:
Serves:
8 servings
Prep:
15 Min
Method:
Stove Top

Ingredients

SALAD:

5 c
chopped uncooked cauliflowerets, bite size pieces
1 c
cucumber slices
1 c
red onion, cut into thin wedges
1 c
grape tomatoes, cut in 1/2
1/2 c
sugar snap peas, cut in half, or 1/2 cup green bell pepper, chopped
1 1/2 c
uncooked pasta , elbow or bowtie or wagon wheel
1/2 to 1 c
cooked shrimp, cubed cooked ham, bacon or tuna may be added if desired

DRESSING:

1/2 c
olive oil
1 Tbsp
dry dill weed
1/4 c
rice vinegar
2 Tbsp
fresh lemon juice
1 c
mayonnaise, optional- use if adding the meat or seafood
2 tsp
finely chopped fresh garlic
3/4 tsp
kosher salt
1 tsp
granulated sugar
1/4 tsp
pepper

Step-By-Step

1Cook pasta according to package directions to the al dente stage; rinse; drain. Set aside.
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Combine all vegetables in a large bowl. (add seafood,or ham or bacon or tuna now if using) Set aside.
2Dressing:
In a small bowl, whisk the lemon juice, vinegar, dill, sugar, garlic, salt and pepper. Gradually whisk in the olive oil. (mix in mayonnaise if add the seafood or ham,tuna or bacon)
3Pour dressing over pasta and fold in the vegetables.Cover and Chill at least 2 hours.
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Note:
I usually make double dressing to serve at the table- the pasta will absorb some of the dressing- so it depends how moist you like your salad.

About this Recipe

Main Ingredient: Pasta
Regional Style: American
Other Tags: Quick & Easy, Healthy