When the temperature outside is warm and you want something light as a side dish or even a meatless main course, this Shell Pasta Salad is sure to be one of your favorites.
1teaspoonfreshly ground black pepper, or more to taste
1teaspoonKosher salt, or more to taste
Pasta Salad Ingredients
1poundshell shaped dry pasta
8mediummini sweet peppers, sliced in rings (or diced), assorted colors*
1-¼cupshalved pear tomatoes
112 ounce bagBaby Zucchini*, sliced, or 2 small fresh zucchini diced
17 ounce jarjulienned sun dried tomatoes in oil, drained and chopped
¼cupfresh basil, sliced
3sliced green onions, green and white parts.
⅓headsmall radicchio, sliced
⅓cupgrated parmesan cheese
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Instructions
Salad Dressing
Combine all of the dressing ingredients in a small bowl. Whisk vigorously, until emulsified. Refrigerate until ready to mix in with the salad ingredients.
Shell Pasta Salad
Cook the shell pasta al dente ("to the tooth"! Not mushy!) according to package instructions. Sometimes to get the pasta "al dente" it needs to be removed from the water before the time in the instructions. So you may want to start testing it a couple minutes before it's supposed to be done. Drain and set aside to cool covered with a damp cloth, as to not dry out.
In a large mixing bowl, combine all of the salad ingredients, except for the pasta and grated parmesan cheese. Mix thoroughly.
Depending on your preference, add all or most of the cooked pasta. Mix thoroughly with the vegetables.
Slowly, in a steady stream, add the dressing. Add a bit, toss and taste. Mix gently and thoroughly. Add more if needed.
Add the grated parmesan cheese. Gently mix in 1-2 tosses, trying not to over mix.
Adjust seasoning to your liking: more dressing, salt and/or pepper. Cover until time to serve.
Notes
Gr8 Notes
If you choose to make this a main course and are short on time, grab a rotisserie chicken from your local market. Shred it and mix it in. Delicious!*available at Trader Joes