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