Pasta Salad With Balsamic and Caramelized Onion Vinaigrette


Photo: Scott Koeneman
Print this recipe

Ingredients

Pasta salad:
16 ounces whole wheat Rotini
2 mediums bunches fresh broccoli, stems and florets, chopped
1 bunch fresh asparagus, woody ends removed, chopped
3 mediums carrots, peeled and chopped
1 tablespoon dried oregano
1 tablespoon dried basil
1/4 cup parsley, chopped
6 ounces swiss cheese, cubed
1 bunch green onions (about 8 stalks), chopped
1/2 cup shredded Parmesan cheese
Balsamic and Caramelized Onion Vinaigrette
3 teaspoons olive oil, divided
1 medium sweet onion, roughly chopped
1/2 cup Balsamic vinegar
1 tablespoon Dijon mustard
2 tablespoons light mayonnaise
salt and pepper
Balsamic Vinegar

Preparation

1
For the pasta salad:
2
Prepare pasta according to package directions until al dante. You want it firm, not mushy.
3
Meanwhile, steam broccoli, asparagus and carrots until just tender. Keep them from over cooking by placing them in ice water and then draining.
4
When the pasta is done, rinse under cold water and drain well.
5
In a large bowl, combine pasta, veggies, vinaigrette, oregano, basil, parsley, and Swiss cheese. Stir until well combined. Serve individual plates topped with green onion and 1 tablespoon Parmesan cheese.
6
For the vinaigrette:
7
Heat 2 teaspoons olive oil in a skillet over medium high heat. When the oil just begins to smoke, add onions and saute until browned.
8
In a food processor, combine onions, Balsamic, remaining oil, mustard, mayonnaise and salt and pepper to taste and puree.

Tools

.

Yield:

1 serving

Added:

Tuesday, May 25, 2010 - 5:25am

Creator:

Related Cooking Videos