Summer Pasta Salad with Dijon Vinaigrette
A vibrant summer pasta salad tossed with a tangy Dijon vinaigrette, loaded with fresh vegetables for a refreshing dish.
Equipment
- Large mixing bowl
- Whisk
Ingredients
- 1 to 2 tablespoons Dijon mustard (15 to 30 ml)
- 1 to 2 tablespoons shallots , finely diced (optional)
- ¼ cup apple cider vinegar (60 ml)
- ½ cup olive oil (120 ml), good quality extra virgin
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 lb rotini pasta (450 g), cooked to al dente
- 1 cup cucumbers (150 g), chopped or cubed
- 1 cup assorted bell peppers (150 g), cubed
- ½ cup salami (75 g), chopped
- ½ cup black olives (75 g), sliced
- 1 cup cherry tomatoes (150 g), sliced in half
- ½ cup raw broccoli florets (50 g), cut into smaller pieces
- ½ cup raw cauliflower florets (50 g), cut into smaller pieces
- ½ cup carrots (50 g), chopped
- Fresh basil thinly shredded or chopped for garnish
- Salt and pepper if desired
Instructions
- Start by whisking together the Dijon mustard, apple cider vinegar, and olive oil in a bowl. It should blend into a smooth, tangy mixture that scents your kitchen. This dressing jazzes up your salad and keeps everything coated nicely. Just remember to taste it first to make sure it is not too tangy for your liking.
- Cook the rotini until it is al dente, then drain and rinse it with cold water. You want the pasta to be firm yet tender, with a nice bite. This helps to avoid a mushy salad later on. Do not forget to shake off any excess water to prevent sogginess.
- In a large bowl, toss together the cucumbers, bell peppers, black olives, cherry tomatoes, broccoli, cauliflower, and carrots. Take a moment to enjoy the colors and scents wafting up; it is like a veggie rainbow! Adding a variety of textures and flavors makes this salad exciting.
- Gently fold the cooled pasta into the veggie mix until everything is evenly distributed. Then drizzle the dressing over everything. You want each bite to be flavorful, so mix it well. Be gentle, as you do not want to mush the veggies.
- Give your salad a taste and check if it needs a little extra salt or pepper. It should be lively and vibrant, so season accordingly. You can always add more later, but it is easy to go overboard the first time around.
- Finish by sprinkling fresh basil on top for a burst of brightness. The aroma should be inviting, enticing everyone to dig in. Serve it right away for the freshest flavors or let it sit for a bit to let the flavors mingle for even more deliciousness.
Notes
This pasta salad can sit out for hours and remain safe to eat. Leftover pasta salad can be stored in the refrigerator for up to three days.
Cook the pasta for about 8 to 10 minutes to keep it al dente, ensuring a pleasant texture.
If the dressing feels too tangy, try cutting down on Dijon mustard or apple cider vinegar by half to reach your preferred taste.
If the salad lacks flavor, a sprinkle of coarse salt or a handful of fresh herbs can brighten it up significantly.
For soggy vegetables after storage, thoroughly drying washed produce with a kitchen towel helps maintain their crunchiness.
If you need to accommodate dietary preferences, freshly chopped veggies or gluten-free pasta can be delicious alternatives to regular ingredients.