Tailgate Pasta Salad
The Tailgate Pasta Salad is a flavorful and colorful dish perfect for outdoor gatherings or picnics. With a mix of gemelli or rotini pasta, fresh vegetables like zucchini, spinach, and cherry tomatoes, and a tangy homemade dressing, this salad is both refreshing and satisfying.
Equipment
- Large pot
- Large mixing bowl
- Small mixing bowl
- Measuring cups
- Measuring spoons
- Knife
Ingredients
For the Salad:
- 8 oz uncooked gemelli or rotini pasta
- 1 medium zucchini cut in half lengthwise, thinly sliced (2 cups)
- 1 can 14 oz artichoke hearts, drained and chopped
- 1 cup cherry tomatoes each cut in half
- 4 oz fresh baby spinach leaves
- 1/2 cup chopped fresh basil leaves
For the Dressing:
- 1/4 cup olive or vegetable oil
- 3 tablespoons red wine vinegar
- 1 teaspoon coarse-grained mustard
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 clove garlic crushed
Instructions
- Cook the pasta according to the package instructions.
- Drain the pasta and rinse with cold water to cool; drain well.
- Meanwhile, in a small bowl, mix together the dressing ingredients: olive or vegetable oil, red wine vinegar, coarse-grained mustard, salt, pepper, and crushed garlic.
- Mix until well blended.
- In a large mixing bowl, combine the cooked pasta, sliced zucchini, chopped artichoke hearts, halved cherry tomatoes, fresh spinach leaves, and 1/4 cup of the chopped basil.
- Pour the dressing over the salad mixture and toss until everything is evenly coated.
- Cover the salad and refrigerate for 2 to 3 hours to allow the flavors to blend.
- Just before serving, sprinkle the remaining 1/4 cup of chopped basil over the top of the salad.
- Serve chilled.
Notes & Wine Advice
This pasta salad pairs well with a light, crisp white wine like a Sauvignon Blanc or a Pinot Grigio.
Nutrition values
Calories: 220 kcal | Carbohydrates: 25 g | Protein: 4 g | Fat: 12 g | Sugar: 3 g