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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. For a similar and equally delicious recipe, see the Pasta Salad with Roasted Tomatoes and Peppers in the similar and related recipes links.

Ingredients

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 to combine (it does not need to be emulsified). Pour over the pasta and toss again until well combined. Serve at room temperature.