Darlene's Gourmet Sauteed Veggies Pasta Salad

1
Darlene Lopez

By
@darlenejlopez

As I promised here's the recipe. I have developed a pretty good rep for my pasta salad! My secret and now yours, I sauté the onions, peppers for a few seconds before pouring over my well drained al dente noodles! What a huge difference! Perfect with all barbecue meats, veggies, rice, sandwiches, as an actual dinner or buffet side! The most affordable and convenient side to bring to a pot luck family, or work gathering!

Rating:

★★★★★ 1 vote

Comments:

Ingredients

  • ·
    1 box of cavatappi pasta noodles (prepared according to instructions on box (al’dente)
  • ·
    1 medium red onion diced
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    1/2 green pepper diced 1/2 either a red, yellow or orange pepper (if u don't have just use an entire green) diced
  • ·
    1/4 cup sliced green salad olives not too much of the olive juice
  • ·
    1 tbsp adobo or any other all purpose seasoning
  • ·
    1tsp mustard
  • ·
    1 tbsp dry chives
  • ·
    3/4 cup of mayonnaise (i prefer hellman’s) adjust to taste
  • ·
    1 tbsp onion powder
  • ·
    1 tbsp juice of either a lime or lemon
  • ·
    1 tbsp of vinegar (any)
  • ·
    1 & ½ tbsp olive oil (or oil of choice)
  • ·
    salt and pepper to taste (optional)

How to Make Darlene's Gourmet Sauteed Veggies Pasta Salad

Step-by-Step

  1. Preheat a medium sized pan leave on medium to low heat while you dice all onions and peppers
  2. Place all diced ingredients in a bowl add oil, olives, salt, adobo, lime juice, peppers, onion powder toss in bowl and set aside
  3. Once pan is hot, sauté veggies for no more than 3 minutes or until u see the sides start to bubble but not too long since veggies should have a tad bit of a crunch
  4. Pour veggies & all juices over salad
  5. Add mayonnaise and chives
  6. Toss well before you serve taste to see if you don't need more salt or mayo! Cover with lid, aluminum foil, or plastic wrap
  7. Refrigerate for a few hours
  8. You can store in the refrigerator in a tightly sealed container to have leftovers for lunch or dinner the next day. If serving at a BBQ keep over ice since the mayonnaise should not be too hot. I add more mayonnaise if needed

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