Summer Garden Herb Pasta Salad
Recipe contributed by Peggy from Iliff, CO
Serving Size:Â 2-3
Ingredients:
1/2 lb. Pappardelle’s Trumpet Herb Blend
1 small zucchini, thinly sliced
1 cucumber, thinly sliced
1 yellow or orange pepper, diced
1 small green pepper, diced
2 tablespoons fresh dill, chopped
2 tablespoons fresh fennel fronds, chopped
2 tablespoons fresh parsley, chopped
1 tablespoon fresh basil, chopped
1 tablespoon fresh mint, chopped
1/2 cup olive oil
2 tablespoons aged balsamic vinegar
2 tablespoons red wine vinegar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and Pepper to taste
Instructions:Â
- Cook pasta in salted, boiling water until al dente. Drain and cool to room temperature.
- Add chopped vegetables and herbs, olive oil, vinegars, and seasonings and toss gently. If time allows, let flavors marry for a few hours for optimum flavor. Serve chilled or at room temperature.