Spring Mix Tomato Pasta Salad...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 them.
It is super for summer and spring because it is filling and filled with vibrant colors.
Prep Time: 8-10 Minutes Cook Time: 20 Minutes Serving: 4-6
There are several twists you can add to this pasta salad dish per your schedule and preference.
First, 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.
The dressing is purposefully made to be light in flavor. This allows the vegetables and tomatoes to show and shine their fresh flavors.
I prefer to add the dressing into the pasta while it is warm because it is the best time for the flavors to be sucked up. 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
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
You May Also Be Interested In: