Karen's Very Veggie Pasta Salad with Parsley Vinaigrette
A vibrant pasta salad packed with veggies and a zesty parsley vinaigrette, perfect for gatherings or picnics. Al dente orecchiette, mixed raw and blanched veggies, and optional feta make it a hit!...
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Cooking tools:
- Food processor
- Blender
- Stockpot
- Colander
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Spoon
- Stove
- Mason jar
- Pot
- Whisk
Ingredients
- 12 ounces Orecchiette pasta (or your favorite small pasta shape)
- 4 cups assorted Vegetables ((see my list of what I used))
- 1/4 cup fresh herbs (chives, marjoram, basil (or your favorites) )
- 2 cups freshest parsley (curly & flat; cleaned and dried)
- 1/3 cup red wine vinegar
- 1 tablespoon garlic ((2 t. garlic if you like less))
- 1/3 cup shallots (peeled, rough chop)
- 1 teaspoon pure cane sugar
- 1/2 teaspoon sea salt ((more if needed))
- 1/2 cup extra virgin olive oil
- 2/3 cups crumbled feta cheese ((or goat cheese) )
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