calico cauliflower pasta salad

★★★★★ 1 Review
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By Pat Duran
from Las Vegas, NV

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.

★★★★★ 1 Review
serves 8 servings
prep time 15 Min
method Stove Top

Ingredients For calico cauliflower pasta salad

  • 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
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How To Make calico cauliflower pasta salad

  • 1
    Cook 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.
  • 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. --- 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.
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