Rosedale Pasta Salad
A vibrant pasta salad featuring fresh vegetables and herbs, dressed in a zesty lemon and olive oil vinaigrette, perfect for light lunches or potlucks. Suitable for vegetarians.
Ingredients
- 1/2 cup olive oil ⓘ
- 1/4 cup lemon juice ⓘ
- 1 teaspoon salt ⓘ
- 1/4 teaspoon pepper ⓘ
- 2 cloves garlic, crushed ⓘ
- 2 tablespoons chopped fresh chives
- 1 tablespoon fresh basil ⓘ
- 2 teaspoons fresh dill
- 8 ounces rotini pasta ⓘ
- 1/2 pound broccoli
- 1/2 red pepper ⓘ
- 1/4 pound fresh snow peas ⓘ
- 1/2 pint cherry tomatoes ⓘ
- 1/2 pt. cherry tomatoes ⓘ
Instructions
- In a jar, combine olive oil, lemon juice, salt, and pepper; shake well to make the dressing.
- Cook rotini pasta according to package instructions; toss with the dressing and let cool.
- Stir-fry broccoli and red pepper in olive oil for 5 minutes or until just crisp.
- Add snow peas; cook for 1 minute.
- Cover and cook for an additional 1 to 2 minutes.
- Cool the vegetables.
- Toss the cooked vegetables with cherry tomatoes and chopped parsley.
- Chill the salad well before serving.
Tips & Substitutions
For added flavor, consider substituting some of the olive oil with a flavored oil, such as garlic or basil-infused oil. If fresh herbs are unavailable, dried herbs can be used, but reduce the quantity to about one-third. You can also add proteins like grilled chicken or chickpeas for a heartier salad. This dish is a great way to use up leftover vegetables from other meals.
Serving Suggestions
Serve this Rosedale Pasta Salad as a light lunch or dinner, or as a side dish at barbecues or potlucks. It pairs beautifully with grilled meats or can be enjoyed alongside Mediterranean recipes such as marinated vegetables. For a complete meal, consider adding a protein like grilled shrimp or tofu to enhance its nutritional value.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld as it sits, making it even tastier the next day. To refresh the salad before serving, add a splash of lemon juice or a drizzle of olive oil. Avoid reheating, as the veggies are best enjoyed cold.
Nutrition & Diet Analysis (per serving)
Each serving of Rosedale Pasta Salad contains roughly 536 calories, with 18g protein, 31g carbohydrates, and 44g fat. It is an excellent source of iron (213% of the Daily Value), vitamin C (91% of the Daily Value), and dietary fiber (74% of the Daily Value). Note that it is relatively high in sodium, at 1378mg per serving (60% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this pasta salad ahead of time?
Yes, you can prepare the salad a day in advance. Just be sure to store it in the refrigerator. The flavors will develop further, enhancing the overall taste. However, if you add ingredients like cherry tomatoes or delicate greens, consider mixing them in just before serving to maintain their texture.
What can I substitute for rotini pasta?
If you don't have rotini, any short pasta like penne, farfalle, or fusilli will work well. Gluten-free pasta can also be used for a gluten-free option. Just ensure to cook it according to package instructions and allow it to cool before combining with the dressing and vegetables.
How can I make this salad vegan?
This recipe is already vegan-friendly, as it contains no animal products. Ensure that your olive oil and any additional ingredients are also vegan. You can enhance the salad with additional vegetables or a sprinkle of nutritional yeast for a cheesy flavor without dairy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).