Pat's StoryThis 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.
chopped uncooked cauliflowerets, bite size pieces
red onion, cut into thin wedges
grape tomatoes, cut in 1/2
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
dry dill weed
fresh lemon juice
mayonnaise, optional- use if adding the meat or seafood
finely chopped fresh garlic
1Cook pasta according to package directions to the al dente stage; rinse; drain. Set aside.
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)
3Pour dressing over pasta and fold in the vegetables.Cover and Chill at least 2 hours.
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
Pat Duran kitchenchatter - Aug 14, 2012
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!
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
Lori-Jo Wahl coolnana - Aug 15, 2012
Pat, this looks delicious - a sure keeper!
Laura Spencer-Whitacre fuddnbubbles - 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