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Pasta Salad with Tomatoes and Vinaigrette

Serves 4 to 6

This pasta salad recipe is a great change of pace from creamy macaroni salads. It is light, healthy and delicious, especially appropriate when local tomatoes are in season. However, in the off-season, grape and cherry tomatoes are usually quite flavorful. Fresh herbs are best but, in a pinch, this is still good with dried herbs. The recipe can easily be made in any amount needed, and is great for a picnic or potluck event. Make it even healthier with multigrain or whole wheat pasta.

Ingredients

  • 1 cup dried elbow macaroni, small shells or similar pasta
  • 3/4 cup finely chopped onions
  • 1 pint grape or cherry tomatoes
  • 1-1/2 tablespoons Balsamic or red wine vinegar
  • 1 teaspoon Dijon mustard
  • 2 tablespoons chopped fresh parsley (can use 1 tablespoon dried)
  • 2 tablespoons chopped fresh basil (can use 1 tablespoon dried)
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Cook the pasta according to package directions for al dente. Drain well; place in mixing bowl. Add the onions and tomatoes; toss to combine. Mix together the vinegar, mustard, parsley, basil, olive oil, salt and pepper. Beat with a whisk until combined. Pour over the pasta and toss again until everything is well-combined. Serve at room temperature.

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