Drizzle this summer pasta salad with red wine vinaigrette for a fresh perfectly chilled salad.

Source: Better Homes and Gardens
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Summer Pasta Salad

Ingredients

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Directions

Instructions Checklist
  • Cook pasta according to package directions; drain. Rinse with cold water; drain well. In a very large bowl whisk together olive oil, lemon juice, salt, and garlic. Add pasta; toss to coat. Cover and chill for at least 8 hours or up to 24 hours.

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Instructions Checklist
  • In a large saucepan cook green beans in a large amount of boiling water for 5 minutes; drain and let cool. Add green beans, mozzarella cheese, squash, tomato, prosciutto (if using), arugula, onion, olives (if using), and basil to pasta. Add Fresh Herb Vinaigrette. Toss to coat. Cover and chill for at least 4 hours or up to 24 hours before serving.

Fall Pasta Salad:

Prepare Summer Pasta Salad as directed, except substitute 2 cups cubed roasted butternut squash,* 1 cup fresh whole kernel corn or broccoli florets, and 1 cup bite-size strips red, green, and/or yellow sweet peppers for the green beans and summer squash. Substitute cheddar, smoked cheddar, or Gouda cheese for the mozzarella cheese. Substitute 1 cup torn kale for the arugula or spinach. Use the salami option. Substitute 1 tablespoon snipped fresh thyme for the basil. Use Fresh Herb Vinaigrette for dressing, using cider vinegar for the vinegar and a combination of hazelnut oil and olive oil. *To roast squash, preheat oven to 425°F. Halve, seed, and peel half of a butternut squash; cut into 1-inch cubes. Toss squash cubes with 1 tablespoon vegetable oil. Place cubes in a shallow baking pan. Sprinkle with salt and ground black pepper. Roast for 15 to 20 minutes or until squash is tender and brown.Nutrition analysis per serving: 297 calories, 7 g protein, 18 g carbohydrate, 22 g total fat (6 g sat. fat), 18 mg cholesterol, 2 g fiber, 3 g total sugar, 57% Vitamin A, 41% Vitamin C, 359 mg sodium, 13% calcium, 6% iron

Winter Pasta Salad:

Prepare Summer Pasta Salad as directed, except substitute 1 1/2 cups fresh broccoli florets and 1 1/2 cups cauliflower florets for the green beans and summer squash. Substitute Monterey Jack cheese for the mozzarella cheese. Substitute snipped fresh oregano or dill for the basil. Add 1/2 cup bottled roasted red sweet peppers, chopped, and 1/4 cup oil-pack dried tomatoes, drained and chopped. Use the green olive option.Nutrition analysis per serving: 267 calories, 6 g protein, 15 g carbohydrate, 21 g total fat (5 g sat. fat), 13 mg cholesterol, 1 g fiber, 2 g total sugar, 10% Vitamin A, 49% Vitamin C, 354 mg sodium, 13% calcium, 6% iron

Nutrition Facts (Summer Pasta Salad)

245 calories; total fat 19g; saturated fat 4g; polyunsaturated fat 2g; monounsaturated fat 11g; cholesterol 10mg; sodium 290mg; potassium 139mg; carbohydrates 14g; fiber 1g; sugar 2g; protein 5g; trans fatty acidg; vitamin a 515IU; vitamin c 7mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 46mcg; vitamin b12mcg; calcium 114mg; iron 1mg.

Red Wine Vinaigrette

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a screw-top jar combine olive oil, vinegar; shallots, fresh or dried herb, mustard, sugar, garlic, salt, and pepper. Cover; shake well.

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Tips

If using fresh herbs, cover and store the vinaigrette in the refrigerator for up to 3 days. If using dried herbs, cover and store in the refrigerator for up to 1 week. The olive oil will solidify when chilled, so let vinaigrette stand at room temperature for 1 hour before using. Stir or shake well before using.

Reviews (2)

23 Ratings
  • 5 star values: 11
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 3
Rating: Unrated
05/04/2015
I do not think anyone should write a review for something they have not tried themselves!!
Rating: Unrated
05/15/2014
I gave this salad a low rating, although it sounds delicious, because the salad directions seem to be incomplete, and the dressing recipe has the wrong ingredients for a dressing (the same ingredients as the salad, in fact!).