Delicious Cavatappi Pasta Salad with Balsamic Dressing Recipe!
The refreshing world of pasta salads with our Cavatappi Pasta Salad dressed in a zesty balsamic vinaigrette! Perfect for picnics, potlucks, or a nutritious family dinner, this salad combines the delightful textures of crisp vegetables and the unique twist of cavatappi pasta, all tossed in a homemade balsamic dressing that’s sure to tantalize your taste buds.
Cavatappi Pasta Salad with Balsamic Dressing
4
servings15
minutes10
minutes320
kcal30
minutes55
minutesDive into the refreshing world of pasta salads with our Cavatappi Pasta Salad dressed in a zesty balsamic vinaigrette! Perfect for picnics, potlucks, or a nutritious family dinner, this salad combines the delightful textures of crisp vegetables and the unique twist of cavatappi pasta, all tossed in a homemade balsamic dressing that’s sure to tantalize your taste buds.
Ingredients
- Pasta
16 oz cavatappi pasta cooked al dente
- Vegetables
1 cup small broccoli florets
1 cup small cauliflower florets
1 cup julienned carrots
1 cup julienned red bell pepper
- Dressing
1/4 cup balsamic vinegar
3 tablespoons water
1 1/2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 large garlic clove minced
- Add-Ins
1/4 cup grated Asiago cheese about 1 oz
2 tablespoons thinly sliced fresh basil
- Alternative Ingredients
Cavatappi pasta can be substituted with fusilli or penne.
Asiago cheese can be replaced with Parmesan for a sharper flavor.
Olive oil can be substituted with avocado oil for a milder taste.
Directions
- Dressing Preparation – In a jar with a tight-fitting lid, combine balsamic vinegar, water, olive oil, salt, pepper, and minced garlic. Shake vigorously until well mixed. Set aside for flavors to meld, about 5 minutes.
- Vegetable Prep – Bring a large pot of water to a boil. Add broccoli, cauliflower, and carrots; blanch for about 30 seconds. Immediately drain and rinse under cold water to stop cooking.
- Assembly – In a large mixing bowl, combine the cooked cavatappi pasta, blanched vegetables, julienned red bell pepper, grated Asiago cheese, and sliced basil. Pour the dressing over the salad and toss gently to coat evenly. Chill in the refrigerator for at least 30 minutes before serving to enhance flavors.
Equipment
- chef’s knife
- cutting board
- colander
- Mixing bowls
Nutrition Facts
- Calories: 320kcal
- Fat: 7g
- Saturated Fat: 2g
- Cholesterol: 5mg
- Sodium: 200mg
- Potassium: 300mg
- Carbohydrates: 53g
- Fiber: 4g
- Sugar: 5g
- Protein: 12g
- Vitamin A: 10IU
- Vitamin C: 50mg
- Calcium: 15mg
- Iron: 10mg
