Calico Cauliflower Pasta 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|
|1/2 c||olive oil|
|1 Tbsp||dry dill weed|
|1/4 c||rice vinegar|
Have you considered Holland House
|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|
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.
Combine all vegetables in a large bowl. (add seafood,or ham or bacon or tuna now if using) Set aside.
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)
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.