Campanelle Salad with Vegetables and Balsamic Dressing
The perfect campanelle pasta salad filled with colorful vegetables. Seasoned with a balsamic reduction sauce.
- Serves: 8 persons
- 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
Step 1Bring 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 2While pasta boils, toss zucchini, bell peppers, carrot, green onions, and tomato with olive oil in a large bowl.
Step 3Combine 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 4Add pasta and balsamic reduction to the bowl of vegetables and toss gently. Season with salt and oregano; toss. Adjust seasonings as needed.