Name: Campanelle Salad with Vegetables and Balsamic Dressing
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Campanelle pasta - 1 pound; Chopped zucchini - 1 cup; Chopped red bell pepper - 1 cup; Chopped yellow bell pepper - 1 cup; Chopped carrot - ¼ cup; Chopped green onions - ¼ cup; Tomato, diced - 1 medium; Olive oil - 3 tablespoons; Balsamic vinaigrette - ½ cup; Honey - 2 tablespoons; Salt, or more to taste - ½ teaspoon; Dried oregano - ½ teaspoon

Ingredients for - Campanelle Salad with Vegetables and Balsamic Dressing

1. Campanelle pasta 1 pound

2. Chopped zucchini 1 cup

3. Chopped red bell pepper 1 cup

4. Chopped yellow bell pepper 1 cup

5. Chopped carrot ¼ cup

6. Chopped green onions ¼ cup

7. Tomato, diced 1 medium

8. Olive oil 3 tablespoons

9. Balsamic vinaigrette ½ cup

10. Honey 2 tablespoons

11. Salt, or more to taste ½ teaspoon

12. Dried oregano ½ teaspoon

How to cook deliciously - Campanelle Salad with Vegetables and Balsamic Dressing

1 . Stage

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 . Stage

While pasta boils, toss zucchini, bell peppers, carrot, green onions, and tomato with olive oil in a large bowl.

3 . Stage

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 . Stage

Add pasta and balsamic reduction to the bowl of vegetables and toss gently. Season with salt and oregano; toss. Adjust seasonings as needed.