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  • Tri Pasta Salad With Herbed Vinaigrette

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    Tri Pasta Salad With Herbed Vinaigrette
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 3 ounce Ziti pasta, uncooked
    • 3 ounce Bowtie pasta, uncooked
    • 3 ounce Spinach rotini pasta,
    •     Uncooked
    • 1/2 c. Minced green pepper
    • 1/2 c. Minced red pepper
    • 1/2 c. Minced yellow pepper
    • 1/2 c. Minced celery
    • 1/4 c. Minced carrot
    • 1/4 c. Sliced pimiento-stuffed
    •     Olives
    • 2 tsp Capers
    • 1/2 c. Red wine vinegar
    • 1/4 c. Water
    • 1 Tbsp. Minced fresh basil
    • 1 Tbsp. Minced fresh chives
    • 1 Tbsp. Minced fresh oregano
    • 1 Tbsp. Dijon mustard
    • 2 x Cloves chopped garlic
    • 1 tsp Minced fresh thyme
    • 1 tsp Extra virgin olive oil (optional)
    • 1/4 tsp Pepper

    Directions

    1. Cook the pastas according to package directions, omitting any salt or possibly fat.
    2. Drain, rinse under cool water, and drain again. Place in a large bowl. Add in the green pepper and next six ingredients; toss well.
    3. Combine the vinegar and the remaining ingredients in a jar; cover tightly, and shake vigorously. Pour over the pasta mix; toss well. Cover and refrigeratethoroughly. Toss gently before serving.
    4. Serves 8.
    5. original recipe, that had 1 teaspoon of extra virgin olive oil in the dressing. Per

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