Calico Cauliflower Pasta Salad

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

The Cook

Pat Duran Recipe
x1
Well Seasoned
Las Vegas, NV (pop. 583,756)
kitchenchatter
Member Since Aug 2011
Pat's notes for this recipe:
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.
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Directions

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.
Comments

1-5 of 8 comments

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user Joan Harrell AntiqueChick - Aug 15, 2012
Hi! Just wanted to ask if that was shrimp you have added in the picture? Can't wait to try this recipe this weekend...thanks!
user Pat Duran kitchenchatter - Aug 15, 2012
Yeah- you can add cooked pieces of ham or bacon or tuna or shrimp if desired and 1 cup of mayonnaise too. I'll go back and add that too. Thanks , the shrimp was my son's idea and the mayo was my mom. Thanks,Pat
user Lori-Jo Wahl coolnana - Aug 15, 2012
Pat, this looks delicious - a sure keeper!
user Laura Spencer-Whitacre fuddbubbles - Aug 15, 2012
Hi sweet Pat. its hot huh. we will be up around 110 for a week anyway. and I have biscotti orders to bake, ugh. sure looking forward to heading your way in October.. xoxo have a wonderful week

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