We planned to go on a hike on Sunday, leaving around 11 am with an hour drive to our hiking destination. I was busy with something and so I had TheHusband whip up a simple pasta salad and then I made a mustardy vinaigrette for the dressing. But I’m going to give you the recipe for the vinaigrette I really like when I make pasta salad (the version that topped this salad was an approximation lacking measurements, shallots and the blender – it was serviceable but not quite as good). The pasta salad might have been just okay, but the waterfall at the end of the hike was fabulous (although all the mist makes it hard to photograph).
Oh yes. Pasta Salad to go.
Simple Pasta Salad
- short pasta
- various veggies, diced or grated (carrot, broccoli and peas)
- mustard vinaigrette (from The Food Network, a recipe by Kathleen Daelemans, I don’t think I’ve ever made the salad part of this recipe)
It is the general pasta salad drill. In a large bowl toss together the cooked and drained pasta, the veggies and the dressing. (When I add frozen peas to pasta salad I generally just toss them in the pasta cooking water about 1 minute before the pasta is done; if you want extra tender broccoli you could do the same thing with it.)