Campanelle Salad with Vegetables and Balsamic Dressing
The perfect campanelle pasta salad filled with colorful vegetables. Seasoned with a balsamic reduction sauce.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 1pound campanelle pasta
- 1cup chopped zucchini
- 1cup chopped red bell pepper
- 1cup chopped yellow bell pepper
- ¼cup chopped carrot
- ¼cup chopped green onions
- 1medium tomato, diced
- 3tablespoons olive oil
- ½cup balsamic vinaigrette
- 2tablespoons honey
- ½teaspoon salt, or more to taste
- ½teaspoon dried oregano
Instructions
Step 1
Bring a large pot of lightly salted water to a boil. Cook pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain, rinse gently, and drain again.Step 2
While pasta boils, toss zucchini, bell peppers, carrot, green onions, and tomato with olive oil in a large bowl.Step 3
Combine balsamic vinaigrette and honey in a small saucepan and bring to a boil. Lower heat and simmer until it coats the back of a spoon, 8 to 10 minutes.Step 4
Add pasta and balsamic reduction to the bowl of vegetables and toss gently. Season with salt and oregano; toss. Adjust seasonings as needed.