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

Campanelle Salad with Vegetables and Balsamic Dressing

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

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.