Campanelle Salad with Vegetables and Balsamic Dressing

The perfect campanelle pasta salad filled with colorful vegetables. Seasoned with a balsamic reduction sauce.

Ingredients

• 1 pound campanelle pasta
• 1 cup chopped zucchini
• 1 cup chopped red bell pepper
• 1 cup chopped yellow bell pepper
• 0.25 cup chopped carrot
• 0.25 cup chopped green onions
• 1 medium tomato, diced
• 3 tablespoons olive oil
• 0.5 cup balsamic vinaigrette
• 2 tablespoons honey
• 0.5 teaspoon salt, or more to taste
• 0.5 teaspoon dried oregano

Steps

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.
2. While pasta boils, toss zucchini, bell peppers, carrot, green onions, and tomato with olive oil in a large bowl.
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.
4. Add pasta and balsamic reduction to the bowl of vegetables and toss gently. Season with salt and oregano; toss. Adjust seasonings as needed.