July 23, 2014
Italian Vegetable Pasta Salad
Florence
Course Salad
Cuisine Italian
- 16 oz penne
- 1 bag 16 oz frozen Italian vegetables, thawed
- 1/2 cup red wine vinegar
- 1/2 cup good olive oil
- 2 cloves garlic grated
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 cup diced sweet red bell pepper
- 1/4 cup diced green onions
- 1/4 cup shredded fresh basil
- 1/4 cup diced ripe olives
Bring a large stock pot salt cold water and bring to a boil
Cook pasta according to package instructions.
Add thawed vegetables 2 minutes before the pasta is cooked completely.
Drain pasta and veggies into a colander and let sit.
In large bowl mix to red wine vinegar, olive oil, garlic, salt and pepper and whisk until frothy.
Add pasta and red pepeper to dressing mixture and toss until coated well.
May be served room temperature or cooled.
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