Pasta and Garden Veggie Salad


3 c. dry pasta, any kind
1/3 c. Traditional Balsamic
1/3 c. Lemon Olive Oil
1 Tbsp. Dijon mustard
1 tsp. dried oregano
2 cloves garlic minced (1 tsp. dried minced garlic)
2-3 Tbsp. honey
1/2 tsp. ground sea salt
1/4 tsp. ground pepper or lemon pepper
in-season garden vegetables

Mix above ingredients and pour over cooked pasta (8 oz. or 3 cups dry pasta cooked) and diced veggies of your choice. Veggie suggestions: grape tomatoes, cucumbers, celery, bell peppers (all colors), red onion diced fine, broccoli, grated carrot, or whatever else you want.

Chef's Note: This recipe is very flexible. For best flavor, chill 2 hours before serving. But it does taste good after half an hour for those who can't wait!

*Submitted by Laura Friesen, Steinbach, MB

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