I adore the tastes of summer and nothing says summer like a pasta salad. This salad was a “Lauren favorite” and I think it will become one of yours too! Sans the traditional mayonnaise, this pasta salad is a safe bet for any outdoor event. The sweetness of the roasted red peppers marry nicely with the honey infused vinaigrette dressing. Serve with sliced cantaloupe for a light summer entree’ or as a side dish. Main Ingredients:
1 box (12 oz.) bow tie pasta
1 jar roasted red peppers, chopped
1 medium avocado, chopped
1 can (2 ΒΌ ounces) sliced black olives
1 container (6 ounces) crumbled feta cheese
1 can salmon, tuna, or chicken (5-6 oz.)
Sweet Vinaigrette:
3 tbs white wine vinegar
2 tbs honey
1 tsp dried marjoram
1/2 tsp dried basil
1 tsp Dijon mustard
3/4 tsp sea salt
1/8 tsp pepper
1/2 cup olive oil Cook pasta per package instructions drain and rinse in cold water. In a large bowl, combine pasta with additional ingredients. In a measuring cup combine the vinegar, honey, and spices. Whisk together. Gradually whisk in oil. Pour vinaigrette over pasta mixture and toss to coat. Cover and refrigerate until serving.
