Top Pasta for Memorial Day (Printable Version)
# What You'll Need:
01 -
450 g bowtie or rotini noodles
02 -
170 g cherry tomatoes, sliced in half
03 -
130 g cucumber, chopped up
04 -
75 g red bell pepper, chopped
05 -
70 g black olives, cut into rings
06 -
65 g red onion, diced up
07 -
130 g mozzarella or cheddar cheese, cut into cubes
08 -
60 g slices of pepperoni or salami, optional
09 -
15 g fresh basil or parsley, finely chopped
→ Dressing
10 -
180 ml Italian vinaigrette
11 -
15 ml red wine vinegar
12 -
15 ml Dijon mustard
13 -
2.5 ml garlic powder
14 -
Salt (as much as you like)
15 -
Black pepper (add to taste)
# Steps to Follow:
01 -
Fill up a big pot with water, add salt, and set to boil. Toss the pasta in, cook till just soft, following the packet’s time. Drain then rinse with cold water to chill and drain again so no water hangs around.
02 -
Cube your cheese. Slice up any salami or pepperoni you want to use. Chop the cherry tomatoes, cucumber, bell pepper, black olives, and red onion into bite-sized bits.
03 -
Grab a bowl and whisk the Italian dressing, red wine vinegar, Dijon, garlic powder, salt, and pepper till it looks nice and even.
04 -
Pour your cooled pasta into a big bowl. Add all your veggies, the cheese cubes, the optional pepperoni or salami, and finish with a sprinkle of that chopped basil or parsley.
05 -
Drizzle on the dressing. Give everything a solid toss so it all gets coated nicely.
06 -
Pop it in the fridge, covered, for at least an hour. Give it a quick toss before serving and add more dressing or seasoning if you think it needs it.
# Additional Tips:
01 -
Let it sit overnight in the fridge and those flavors will get even better.
02 -
If it looks a little dry just stir in more dressing right before eating.
03 -
Swap in gluten-free noodles to keep it gluten-free.