Campanelle Salad with Vegetables and Balsamic Dressing
Description
This summer-ready campanelle pasta salad is filled with colorful, crunchy vegetables and tossed in a sweet honey and balsamic sauce.
Ingredients
•
1 pound campanelle pasta
•
1 cup chopped zucchini
•
1 cup chopped red bell pepper
•
1 cup chopped yellow bell pepper
•
1/4 cup chopped carrot
•
1/4 cup chopped green onions
•
1 medium tomato, diced
•
3 tablespoons olive oil
•
1/2 cup balsamic vinaigrette
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2 tablespoons honey
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1/2 teaspoon salt, or more to taste
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1/2 teaspoon dried oregano
Directions
1
Bring a large pot of lightly salted water to a boil. Cook pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain, rinse gently, and drain again.
2
While pasta boils, toss zucchini, bell peppers, carrot, green onions, and tomato with olive oil in a large bowl.
3
Combine balsamic vinaigrette and honey in a small saucepan and bring to a boil. Lower heat and simmer until it coats the back of a spoon, 8 to 10 minutes.
4
Add pasta and balsamic reduction to the bowl of vegetables and toss gently. Season with salt and oregano; toss. Adjust seasonings as needed.