Pasta Salad
This refreshing pasta salad features al dente farfalle, crisp yellow and zucchini squash, and bright sun-dried tomatoes. It's tossed in a vibrant homemade vinaigrette, blended with fresh basil, parsley, garlic, and a hint of apple cider vinegar, making it a perfect easy side dish or light meal. Ideal for feeding 6 to 8.
Equipment
- 1 Large Pot For boiling pasta
- 1 Colander For draining pasta
- 1 Blender For making the dressing
- 1 Large Mixing Bowl For tossing the salad
- 1 Chef's Knife and Cutting Board For preparing vegetables and herbs
Ingredients
Main
- 1 pound farfalle pasta
- Freshly ground black pepper
- 1 tablespoon olive oil
- 1 yellow squash sliced into 1/4-inch thick discs
- 1 zucchini squash sliced into 1/4-inch thick discs
- 1 cup diced sun-dried tomatoes
- 1 cup packed fresh basil leaves
- 1/2 cup fresh packed parsley leaves
- 2 tablespoons apple cider vinegar
- 2 garlic cloves lightly crushed with the side of a knife blade, and quartered
- 1 teaspoon stone ground mustard
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/2 cup extra-virgin olive oil
Instructions
- Boil the pasta in salted water until al dente and drain well. Toss with ground black pepper and olive oil.
- For the dressing, add the vinegar to a blender and replace the lid. Turn on the blender add, 1 at a time through the feed opening, garlic, mustard, oregano, basil, salt, and black pepper. Leaving the blender running, add the olive oil in a slow thin stream.
- Toss together the pasta, yellow squash, zucchini, sun-dried tomatoes, basil and parsley with enough of the dressing to coat. Serve any additional dressing on the side.
Notes
For the pasta, ensure generously salted water to infuse flavor into the pasta itself. Cook to a true al dente; overcooked pasta will turn mushy in a cold salad. Tossing with a touch of olive oil and black pepper immediately after draining prevents sticking and adds an initial layer of flavor. The raw squash provides a wonderful crisp texture, but for a slightly softer bite or enhanced flavor, consider briefly blanching or grilling them before adding to the salad. When making the dressing, the slow, steady stream of olive oil is crucial for a stable emulsion. Taste and adjust seasoning, especially the vinegar and salt, as fresh ingredients can vary. Allowing the salad to chill for at least 30 minutes before serving allows the flavors to meld beautifully.