Garden Pasta with Italian Vinaigrette
Garden Pasta with Italian Vinaigrette Recipe
The Italian vinaigrette for dressing the pasta can be made ahead of time and kept in the fridge for about a week. You can also replace with any store-bought Italian dressing.
The garden pasta can be kept chilled in the fridge for about 2 days.
- 150g spiral pasta (fusilli) or any favourite pasta
- 2 tsp salt for cooking pasta
- 15 cherry tomatoes halved
- 1/4 Japanese cucumber cut to quarter moon
- 1/4 red onion sliced thinly
- half bell pepper cut to long thin strips
- 1 generous handful shredded carrot
- 1/4 cup grated Parmesan cheese & a bit more for garnishing
- 1 tbsp rich (tetra-pak) chicken stock (or pasta cooking water) add more if needed
Italian Vinaigrette Pasta Dressing
- 1/4 cup (50 ml) extra-virgin olive oil
- 1 tbsp red wine vinegar (or apple cider vinegar) to taste; build up 1 tsp at a time if needed
- 1 tsp zero-calorie pancake syrup (or honey/maple syrup/fine sugar) to taste; omit if you like it super tangy
- 1/2 tsp dried Italian seasoning
1/8 tsp salt to taste
- freshly cracked black pepper to taste
- Make Italian vinaigrette dressing by combining the ingredients in (A) in a food mason jar.
- Cook pasta in a boiling pot of water with 2 tsp salt added until al dente. Drain the pasta and cool it down under running water. Reserve half a cup of pasta cooking water if not using chicken stock to bind the pasta later.
- Make the pasta. In a large bowl, add cooked pasta, cherry tomato, cucumber, onion, bell pepper, carrot and Parmesan cheese. Whisk or shake the Italian vinaigrette dressing and pour it over the pasta. Add chicken stock or reserved pasta cooking water to bind the pasta together. Season to taste.
- To serve, grate a bit more Parmesan cheese over the pasta. This pasta can be served chilled or at room temperature.
- Check out my Italian vinaigrette recipe for more detailed ingredients photos and step-by-step photos. You can also use any store-bought Italian dressing as a short-cut, but I really love home-made dressing as I can tweak the tanginess and flavour to my liking.
- For al dente spiral fusilli, minus about 1 minute or more from the recommended timing on the packaging. Mine took exactly 6 minutes 30 seconds.
- You can use other seasonal vegetables at home for this recipe such as boiled broccoli florets, sauteed zucchini, celery and basil.