Calico Cauliflower Pasta Salad

Pat Duran Recipe

By Pat Duran 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.


Recipe Rating:
 1 Rating
Serves:
8 servings
Prep Time:
Cooking 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


Directions Step-By-Step

1
Cook 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.
2
Dressing:
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)
3
Pour 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