Balsamic Vinaigrette Pasta Salad |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I have been working on this most of the summer. I am using a balsamic vinaigrette called Cheltam House. Most definitely a sweeter vinaigrette than most! I have never liked dry pasta salad-I prefer most pasta salads mayo-based, but I love this salad dressing and wanted to try it on something other than a lettuce salad. I also prefer more veggies than pasta, so adjust the pasta to your style. I also hate soggy cheese and tomatoes in any salad, so I only make enough to eat in one sitting. Ingredients:
1 (16 ounce) box orzo pasta or 1 (16 ounce) box pipettes pasta or 1 (16 ounce) box bow tie pasta |
1 (8 ounce) bottle balsamic vinaigrette |
2 cups chopped ham |
2 large tomatoes, chopped and seeded |
2 cups lightly steamed asparagus |
1 cup chopped black olives |
1/2 chopped yellow pepper |
1 large carrot, shredded |
2 cups shredded smoked gouda cheese |
Directions:
1. Clean and chop all veggies.
2. Boil pasta till al dente.
3. Add any veggies that you prefer lightly cooked to boiling pasta in the last 3 minutes of boiling (mine would be asparagus and carrots).
4. Drain pasta/veggies and rinse in cold water to stop cooking.
5. Add all veggies to pasta and mix.
6. Add ham.
7. Pour balsamic vinaigrette onto the pasta and mix-you can use less than the whole bottle but I prefer mine soupy .
8. Serve immediately with the Gouda sprinkled over the top.
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