Hi, I am Jane. Today, I will show you a way to prepare balsamic pasta salad recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Balsamic pasta salad Recipe
Balsamic pasta salad is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Balsamic pasta salad is something that I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can have balsamic pasta salad using 11 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Balsamic pasta salad:
- Get 1 box pasta noodles (i like the tri color veggie spirals, or wheat bowties)
- Prepare 1/2 cucumber, sliced and peeled
- Prepare 1/4 red onion, diced
- Prepare 1/2 cup frozen peas
- Get 1 tsp Italian seasoning
- Make ready 1/2 tsp dill weed
- Make ready 2 tbsp balsamic vinegar (more or less, to taste)
- Take 2 tbsp olive oil (more or less, depending on pasta +veg)
- Prepare 1 dash red pepper flakes, garlic (adjust by taste)
- Prepare 1 whatever other veggies you think would be good
- Make ready 1 sometimes i add sliced pepperoni :)
Steps to make Balsamic pasta salad:
- cook noodles as directed on box, rinse in cool water and drain
- prepare veggies- peel, dice, etc
- put veggies in bowl, add dry seasonings, toss
- add noodles, oil, vinegar. toss.
- serve immediately, or let marinate in fridge for a few hours (may need to add extra olive oil to remoisten if left in fridge)
So that’s going to wrap this up for this exceptional dish balsamic pasta salad recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Let’s cook!
