I am in love with this pasta salad!
I've lessened the amount of pasta I would, typically, use for pasta salad from sixteen ounces to ten ounces, but have amped up the amount of veggies in order to make this a little more full of the "healthful, good stuff."
I have to admit that I normally "cheat" when making pasta salad by utilizing a store-bought, good-quality Italian dressing. I found a pasta salad recipe by Jamie Deen recently that got me excited about doing my pasta salad a little differently this time around. He adds in his carrots and broccoli to the boiling water during the last couple of minutes of cooking the pasta. The veggies still stay crisp, but aren't as "harsh" to the palette. I was, also, intrigued by his dressing. I altered a few things and came up with something that I am crazy about. He uses red wine vinegar in his dressing, but I chose to use balsamic vinegar (highly recommended). (I have provided the amounts for either.) The dressing begins as a vinaigrette, but the addition of a little mayo brings about a smooth, creamy texture that beautifully coats the ingredients.
What I enjoy, too, about most-any pasta salad is that you can use any types of vegetables that you prefer or have on hand. Below is what we love in our pasta salad. For example, I like the combination of both fresh tomatoes and sun-dried. (Leave out the sun-dried if you don't care for them or if you don't happen to have any on hand, but I truly believe that they help "make" this dish.) We like peas in our version, but Jamie uses edamame.
Serves 6 - 8.
