Drizzle this veggie-packed summer pasta salad with homemade red wine vinaigrette for a fresh and flavorful chilled salad.
Trade the mozzarella for cheddar or gouda, and opt for kale instead of arugula or spinach.
Additionally, swap the basil for fresh thyme.
Credit: Blaine Moats
For winter, use broccoli and cauliflower florets instead of green beans and summer squash.
Swap Monterey Jack cheese for the mozzarella and fresh oregano and dill for the basil.
Additionally, add roasted red peppers and sun-dried tomatoes.
Rinse with cold water; drain well.
Whisk olive oil, lemon juice, salt, and garlic in a very large bowl.
Add pasta and toss to coat.
Cover and chill for at least 8 hours or up to 24 hours.
Cover and shake well, then set aside.
If using dried herbs, cover and store in the refrigerator for up to 1 week.
Stir or shake well before dressing the summer pasta salad.
Drain and let cool.
Add the red wine vinaigrette, tossing to coat.
Cover and chill the summer pasta salad for at least 4 hours or up to 24 hours before serving.
2,000 calories a day is used for general nutrition advice.
