This cold pasta salad recipe is so beautiful. Just looking at it, it makes you so happy already. Not to mention that it is delicious and filled with a lot of fiber.
Total Time: 28-30 Minutes
Prep Time: 8-10 Minutes
Active Cook Time: 20 Minutes
You know that I love carbs. To balance from over consumption, I need to
add a lot of vegetables into a pasta or rice dish. So, here is one of
It is super for summer and spring because it is filling and filled with vibrant colors.
There are several twists you can add to this pasta salad dish per your schedule and preference.
if you cook any pasta dinner during the week, double the quantity. Save
half of the cooked pasta for making this Spring Mix Tomato Pasta Salad.
Although the recipe calls for long pasta, you can use any kind and any shape. Whatever is the most convenient for you, go
The dressing is purposefully made to be light in flavor. This allows the vegetables and tomatoes to show and shine their fresh flavors. On a hot summer day, the dressing will not be any concern due to high temperature.
I prefer to add the dressing into the pasta while it is warm because it is the best time for the pasta to soak up the flavors. If you want to serve the salad cold, chill the pasta, after tossing in the dressing. Then, mix cold pasta with vegetables and tomatoes before serving. Add more dressing if needed.
Another quick and easy way is to use store bought dressing per your preference. It is less work for you if you have very tight schedule. If so, any vinaigrette works best for this salad.
To quicken and save your time for cutting the grape tomatoes into halves, use 2 containers lids with rims. Put as many tomatoes as you can between both lids. The rims help to keep the tomatoes from running away from you. Gently press on the top lid and run a sharp knife between the lids. All grape tomatoes are cut into halves in less than a minute.
1 box (5 oz) Pre-washed Spring Mix
1 pint Grape Tomatoes or any colorful combination (cut into halves)
1 lb Linguine (or any kind and shape of paste you have handy)
1 pot of Water
1 tsp Salt
1 tbsp Canola Oil
1 tsp Salt
1/2 tsp Black Pepper
1 clove (Minced) Garlic
3 tbsp Red Wine/Apple Cider Vinegar
1/4 cup Extra Virgin Olive Oil
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