Garden Vegetable and Pasta Salad

Garden Vegetable and Pasta Salad Recipe - Fresh and Nutritious

Preparation time: 20 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

This Garden Vegetable and Pasta Salad is a delicious and nutritious dish that is perfect for a light lunch or dinner. Packed with fresh vegetables, pasta, and a flavorful basil vinaigrette, this salad is sure to be a hit with your family and friends.

History

This recipe is a modern twist on the classic pasta salad, incorporating a variety of garden-fresh vegetables and a tangy basil vinaigrette. Pasta salads have been a popular dish for picnics and potlucks for decades, and this version adds a healthy and colorful twist to the traditional recipe.

Ingredients

1 medium eggplant, cut into 0.5 inch slices
vegetable cooking spray
2 cups cauliflower florets, steamed, cooled
2 cups broccoli florets, steamed, cooled
10 cherry tomatoes
0.5 medium green bell pepper, sliced
8 oz (227 g) fettuccine or linguine, cooked, room temperature
basil vinaigrette (recipe follows)
2 oz (57 g) feta cheese, crumbled

Basil vinaigrette

0.25 cup balsamic vinegar
1 tbsp olive oil
2 tbsp finely chopped fresh, or 2 tsp dried, basil leaves
2 tsp finely chopped parsley
0.25 tsp salt
0.25 tsp pepper

How to prepare

Spray both sides of the eggplant with cooking spray and arrange it on a baking sheet.
Bake the eggplant at 400°F (204°C) until it is tender, which should take about 15 minutes.
Allow the eggplant to cool.
Cut the eggplant into 0.5 inch pieces.
In a large bowl, combine the eggplant, remaining vegetables, and fettuccine.
Pour the basil vinaigrette over the mixture and toss it well.
Sprinkle the dish with cheese.

Basil vinaigrette

Mix all the ingredients together and refrigerate the vinaigrette until serving time.
Before using, mix the vinaigrette again.

Variations

Add grilled chicken or shrimp for extra protein.
Swap out the feta cheese for goat cheese or Parmesan.
Use different vegetables, such as zucchini, bell peppers, or asparagus.
Try different types of pasta, such as whole wheat or gluten-free.

Cooking Tips & Tricks

Be sure to cook the eggplant until it is tender but not mushy.

- Steam the cauliflower and broccoli until they are just tender, as overcooking can make them mushy.

- Toss the pasta and vegetables with the vinaigrette just before serving to keep the salad fresh and flavorful.

Serving Suggestions

Serve this Garden Vegetable and Pasta Salad as a light lunch or dinner on its own, or pair it with grilled chicken or shrimp for a heartier meal. It also makes a great side dish for a summer barbecue or picnic.

Cooking Techniques

Be sure to cook the eggplant until it is tender but not mushy.

- Steam the cauliflower and broccoli until they are just tender, as overcooking can make them mushy.

- Toss the pasta and vegetables with the vinaigrette just before serving to keep the salad fresh and flavorful.

Ingredient Substitutions

Use different vegetables based on what you have on hand or what is in season.

- Swap out the feta cheese for goat cheese, Parmesan, or a dairy-free alternative.

- Use gluten-free pasta if you have a gluten allergy or sensitivity.

Make Ahead Tips

You can prepare the basil vinaigrette and cook the pasta and vegetables ahead of time, then assemble the salad just before serving. This salad is best served fresh, so try to make it right before you plan to eat it.

Presentation Ideas

Serve this Garden Vegetable and Pasta Salad in a large bowl or on a platter, garnished with fresh basil leaves or a sprinkle of Parmesan cheese. You can also serve it in individual bowls or on plates for a more elegant presentation.

Pairing Recommendations

This salad pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio. You can also serve it with a light beer or sparkling water with a splash of lemon or lime.

Storage and Reheating Instructions

Store any leftovers of this Garden Vegetable and Pasta Salad in an airtight container in the refrigerator for up to 2 days. To reheat, you can enjoy it cold or gently warm it in the microwave or on the stovetop.

Nutrition Information

Calories per serving

Each serving of this Garden Vegetable and Pasta Salad contains approximately 300 calories, making it a light and satisfying meal option.

Carbohydrates

This Garden Vegetable and Pasta Salad is a good source of carbohydrates, with the pasta providing a healthy dose of complex carbs to keep you feeling full and satisfied.

Fats

The olive oil in the basil vinaigrette provides healthy fats that are essential for brain function and overall health. The feta cheese also adds a creamy texture and a touch of richness to the salad.

Proteins

While this salad is primarily a vegetable and pasta dish, the feta cheese adds a bit of protein to the mix. You can also add grilled chicken or shrimp to boost the protein content of the salad.

Vitamins and minerals

This salad is packed with vitamins and minerals from the fresh vegetables, including vitamin C, vitamin K, and potassium. The basil vinaigrette adds even more nutrients, including antioxidants and anti-inflammatory properties.

Alergens

This recipe contains dairy (feta cheese) and gluten (pasta), so be sure to make substitutions if you have allergies or dietary restrictions.

Summary

Overall, this Garden Vegetable and Pasta Salad is a nutritious and balanced meal option that is perfect for a light lunch or dinner. Packed with fresh vegetables, pasta, and a flavorful basil vinaigrette, this salad is sure to be a hit with your family and friends.

Summary

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to make. It was a warm summer day, and I was visiting my dear friend Margaret in her cozy little cottage by the sea. As we sat in her sun-drenched kitchen sipping on homemade lemonade, she pulled out a tattered old cookbook filled with handwritten notes and dog-eared pages. "This is one of my favorite recipes," she said with a smile, pointing to a page that read "Garden Vegetable and Pasta Salad."

As I scanned the ingredients list and instructions, I could practically taste the fresh flavors jumping off the page. The combination of colorful veggies, tender pasta, and zesty dressing seemed like the perfect dish for a summer picnic or backyard barbecue. Margaret explained that she had learned the recipe from her own grandmother, who had passed it down through the generations. It was a cherished family recipe that held a special place in her heart.

Eager to learn how to make this delicious salad, I asked Margaret if she would be willing to show me the ropes. With a twinkle in her eye, she agreed and we set to work gathering the necessary ingredients from her bountiful garden. We picked ripe tomatoes, crisp cucumbers, crunchy bell peppers, and fragrant herbs, all bursting with flavor and color. Margaret showed me how to properly chop and dice the vegetables, emphasizing the importance of uniformity for even cooking and presentation.

Next, we cooked the pasta until al dente, then rinsed it under cold water to stop the cooking process and prevent it from becoming mushy. I was surprised by this technique, as I had always added pasta straight from the pot to the salad without giving it a second thought. Margaret explained that rinsing the pasta was crucial for maintaining its texture and preventing it from clumping together.

Once the pasta was cooled, we combined it with the chopped vegetables in a large mixing bowl, creating a vibrant medley of colors and textures. Margaret then whipped up a simple dressing using olive oil, red wine vinegar, Dijon mustard, and a touch of honey. She poured the dressing over the salad and gently tossed everything together, ensuring that each ingredient was evenly coated with the tangy vinaigrette.

As we sat down to enjoy our creation, the flavors exploded in my mouth, each bite a symphony of fresh, bright flavors. The crisp vegetables provided a satisfying crunch, while the tender pasta added a comforting chewiness. The tangy dressing tied everything together, balancing the sweetness of the honey with the acidity of the vinegar. It was a perfect harmony of flavors and textures, a true celebration of summer produce.

After finishing our meal, Margaret shared with me the story behind the recipe. She recounted how her grandmother used to make this salad for family gatherings and picnics, always receiving rave reviews from friends and relatives. It was a dish that brought people together, evoking memories of sunny days spent in the garden and laughter shared around the table. Margaret cherished those memories and sought to keep the tradition alive by passing down the recipe to her own loved ones.

Inspired by Margaret's story and the deliciousness of the salad, I knew that I had to make it a staple in my own repertoire. I carefully copied down the recipe in my own handwriting, adding a few personal touches and variations to make it my own. Whenever I made the salad for family and friends, it never failed to impress, earning me compliments and requests for the recipe.

Over the years, I continued to make the Garden Vegetable and Pasta Salad, refining my technique and experimenting with different flavors and ingredients. I added roasted red peppers for a smoky depth, feta cheese for a creamy tang, and fresh basil for a burst of herbal freshness. Each variation brought a unique twist to the classic recipe, showcasing the versatility and adaptability of this timeless dish.

As I look back on that fateful day in Margaret's kitchen, I am filled with gratitude for her generosity and wisdom in sharing her family recipe with me. The Garden Vegetable and Pasta Salad has become more than just a dish; it is a symbol of tradition, connection, and love. It reminds me of the joy of cooking and sharing good food with the ones we hold dear, creating memories that will last a lifetime. And for that, I am forever grateful.