Are you looking for that one dish accompaniment to your fave grill? Here it is! Full of veggies, a little meat for flavor, and wrapped in a light vinaigrette, this recipe covers it all.
The secret is adding the vinaigrette to the warm pasta. It makes all the difference in flavor.
Best of all – if you’ve been following me for very long, you know I love to prepare as much a day ahead as possible. The flavors actually meld together to enhance your tasting experience.
Leftovers? This full meal deal is perfect to grab for a quick lunch.
Enjoy!
Perfect Summer Pasta Salad
The one-dish accompaniment to grilled meat
Ingredients
- 1 box medium shell pasta
- 12 oz shaved parmesan cheese
- 2 cups arugula
- 16 oz artichoke hearts, drained and quartered
- 1 red onion, chopped
- 16 oz kalamata olives
- 8 oz fresh mozzarella pearls
- 1/2 cup fresh basil, cut in thin strips
- 12 oz fully cooked uncured Canadian bacon, diced
- 1 pint cherry tomatoes, halved
Vinaigrette
- 3 tbsp white wine vinegar
- 3 tbsp olive oil
- 2 cloves garlic, chopped
- 1 tbsp dijon mustard
- 1-2 tsp honey
- 1/2 tsp each of salt and pepper
Instructions
- Combine all ingredients of vinaigrette and whisk thoroughly. Hint: It helps to whisk while adding the olive oil.
- As soon as pasta is ready, drain and mix in vinaigrette and 1/2 of the parmesan cheese. Cool. pasta according to package
- Add remainder of ingredients to cooled pasta. Add salt and pepper to taste
Notes
Make this a day ahead to enhance the melding of flavors and declutter your entertaining day!