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Basil Garlic Sea Shell Pasta with Garden Vegetables - Contributed by Kristine H., of Gulf Breeze, FL

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Looking at those beautiful late summer vegetables and wondering what to do with them? Look no further. This cold pasta salad, created by Kristine H. of Gulf Breeze, FL, will surely become a family favorite once you try it. It is a wonderful side dish or can be your main dish if you add roasted chicken or any other meat or fish of your choosing. Thanks for sharing, Kristine!

Serving Size: 
10-12
Ingredients: 

1 lb. Pappardelle’s Basil Garlic Sea Shells
2 medium heads of broccoli
4 banana peppers
1 each: sweet red, yellow and orange peppers
2-3 cups cherry tomatoes
1 small zucchini
1 small yellow squash
2 cups red cabbage
6 green onions
2 avocados, sliced
6 cloves garlic, minced
1 cup freshly grated Parmesan cheese
Salt & pepper, to taste

Zesty Italian Vinaigrette:
1 cup vinegar
1-1/3 cup Bella Sol California EVOO, plus additional for pasta
2 tablespoons water
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/2 tablespoon honey
1 tablespoon dried oregano
1/2 teaspoon black pepper
1/4 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 tablespoon dried parsley
1 tablespoon salt

Instructions: 

1. Mix all ingredients for the Zesty Italian Vinaigrette together and set aside.
2. Cook the pasta in large pot of boiling salted water, stirring occasionally, until just tender, but still firm, about 10-12 mins. Drain and rinse with cool water. Transfer to bowl and top with desired EVOO (this will prevent the noodles from sticking together). Mix well and refrigerate. 
4. Chop all vegetables (except avocado) into bite-sized pieces and mix together in a large serving bowl. Add garlic and pasta to vegetables and stir gently. 
6. Pour 2 Cups of the vinaigrette and Parmesan cheese over the pasta-vegetable mixture and toss. Place avocado slices on top and add salt & pepper, to taste. Serve and enjoy!

From This Recipe

$8.00 | 1 lb. package
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