Looking for a pasta salad with a remarkable depth of flavor? This is your recipe! The mustard and olives in the dressing provide a tang that will have your fans exclaiming “This is different! Give me more . . . and the recipe.”
Pasta salad is not just for summer. This side dish with its complex flavors is perfect any season of the year.
Balsamic-Mustard Vinaigrette Pasta Salad
1 lb box rotini pasta
2 cups shredded carrots
1 cup shredded Parmesan cheese
1 pint cherry tomatoes
1/2 cup balsamic vinegar
1/2 olive oil
2 tablespoons course-grained mustard
2 teaspoons brown sugar
1 teaspoon dried basil
1/2 teaspoon sea salt
1 teaspoon ground pepper
1 (4.25 oz) can chopped black olives
Cook pasta according to package directions for the exact time required for al dente.
During the last 2 minutes of that cooking time, add the carrots to blanch them.
Drain the pasta and carrots in a colander and run under cold water to halt cooking.
Transfer to a large bowl.
Stir in Parmesan and cherry tomatoes.
In a small bowl or measuring cup, whisk together all of the dressing ingredients.
Pour over the pasta mixture and toss well to coat.
Chill salad for at least one hour before serving.
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