Fresh Herb and Vegetable Pasta Salad

     

 Pasta salad ready to enjoy

    This refreshing salad is healthy and delicious--great in the summer or anytime. Since it uses no oil, it is low fat and keeps well. I think leftover salad would keep in the refrigerator for a week, although it doesn't normally last that long in our house.

     You can vary the vegetables and herbs to your family's taste. Dried herbs can work; just use half as much or less. The version here is my revision of a recipe I copied too long ago to remember the original source. I think it is from a cookbook I found at the library. See the notes after the recipe for original ingredients.

     The vegetable/herb/vinegar mixture needs to be made anywhere from 2 to 8 hours ahead, so this dish takes some planning. However, it can be handy if mealtime will be rushed or if you are one of those super organized people who rises early and does some cooking before work (Hats off to you go-getters! I've done that, but it doesn't come naturally to me.;>) The remaining preparation is simple, just the 15 minutes or so it takes to cook the pasta. I usually boil a pot of water ahead, cover it, turn off the heat, and let it stand. That way, when I want to get the meal on, the water boils almost right away.

Fresh Herb and Vegetable Pasta Salad 

Step 1. Combine in a large serving bowl:

   about 12 oz. tomatoes, chopped (I use kitchen scissors)

   1/2 cup or more sweet or red onion, chopped

Step 1. Veg/herb mixture

   1/2 cup celery, chopped

   1 yellow bell pepper, chopped

   2 cloves garlic, minced or pressed

   3 Tbsp. red wine vinegar or cider vinegar

   1 Tbsp. sugar

   generous amount freshly ground pepper

   1/3 cup chopped fresh basil

   1 tsp. chopped fresh rosemary 

   1/2 tsp. dried oregano

    dash salt

Mix well. Cover and refrigerate for at least 2 hours or for up to about 8 hours. An hour or so extra doesn't hurt.

Step 2. Shortly before serving:

   8 ounces (about 3 cups dry) bite-size pasta twists or spirals such as rotini

Cook in 3 quarts boiling water (use a 5 or 6 quart pot) just until tender to the bite (12 to 15 minutes). 

Step 3. 1 or 2 minutes before pasta is done, add:

   2 cups frozen petite or baby peas  

Return pot to boil just until pasta is done. Drain, rinse with cold water, and drain well again. Pour into the serving bowl with vegetable/herb mixture and mix gently, but well.

Step 4. Add:

   2 Tbsp. - 1/3 cup shaved or grated Parmesan cheese 

Toss well again and serve with additional cheese to add to taste. 

Makes 8 side dish servings.

Notes: The original recipe called for green bell pepper (I like more colors in the salad) and 1 cup diced zucchini rather than the peas. If you use the zucchini, add it with the other vegetables and herbs in step 1. This is a good alternative if you cannot find frozen petite peas; I don't think I'd like the salad as well with regular frozen peas. Be creative with the vegetables you like best or have on hand. I use shaved Parmesan cheese, which doesn't completely melt, probably because the vegetable mixture is cold. You could stir the cheese into the hot pasta before mixing everything together.

Closeup of the completed salad

Question of the day: What is your favorite hearty side salad?