With all of the fresh garden veggies popping up in the garden, there is no shortage of fresh in season tomatoes readily available.
This dish uses so many fresh vegetables, and they are cut in large chunks to be able to enjoy every bit of them!
{Fresh garden vegetable pasta salad}
1 1b package of fusili pasta, cooked
1 english cucumber, cut into chunks and peel on
1 green pepper, seeded and cut into chunks
2-3 garden tomatoes, cut into large chunks.
1/2 red onion, cut into small slices
1 cup kalamata olives, sliced lengthwise
1 cup pepper stuffed green olives, sliced lengthwise
1/2 cup roasted red peppers, diced
Salt and fresh ground pepper to taste
1 english cucumber, cut into chunks and peel on
1 green pepper, seeded and cut into chunks
2-3 garden tomatoes, cut into large chunks.
1/2 red onion, cut into small slices
1 cup kalamata olives, sliced lengthwise
1 cup pepper stuffed green olives, sliced lengthwise
1/2 cup roasted red peppers, diced
Salt and fresh ground pepper to taste
Dressing
1/4 cup canola oil
1/4 cup extra virgin olive oil
2-3 tablespoons red wine vinegar
2 cloves garlic, minced
1 teaspoon dijon mustard
2 tablespoons white vinegar
1/4 teaspoon sea salt
1/8 teaspoon fresh ground pepper
juice of 1 lemon
1 teaspoon agave nectar
1/4 teaspoon dried thyme
1/4 cup extra virgin olive oil
2-3 tablespoons red wine vinegar
2 cloves garlic, minced
1 teaspoon dijon mustard
2 tablespoons white vinegar
1/4 teaspoon sea salt
1/8 teaspoon fresh ground pepper
juice of 1 lemon
1 teaspoon agave nectar
1/4 teaspoon dried thyme
Place pasta, and all the other ingredients in a large bowl.
In a small bowl whisk together all of the dressing ingredients except for the oils. Slowly drizzle in the oils last.
Toss with pasta salad and serve. Store in fridge.
