Pasta Salad with Orange Balsamic Vinaigrette
Looking for a good healthy recipe to take to the potluck or family picnic? This is a delicious, easy and impressive salad, sure to get them all asking for the recipe. When I can't find my husband at the party, I can usually find him surrounded by women asking for the recipe.....relax ladies..... it's right here!
You could add or substitute a variety of other ingredients (think broccoli, nuts, artichoke hearts, etc.) but what really makes the dish special is this Orange Balsamic Vinaigrette. It is simple and light, a little bit sweet, and totally delicious!
1 cup pasta (Mark likes mini rotelle wheels)
1 cup asparagus spears, cut
1 cup bell pepper, chopped (red, yellow, orange)
¼ cup red onion, chopped
1 8 oz can garbanzo beans
1 8 oz can kidney beans
Parsley for garnish
Orange Balsamic Vinaigrette
½ cup olive oil
1 orange (the sweetest you can find)
¼ cup balsamic vinegar
1 tsp sugar
1 tsp orange zest
Parsley finely chopped
Salt and pepper to taste
A very simple salad to put together. Prepare the dressing first, Mark suggests making at least an hour or more before you want to eat. Add all the ingredients in a medium bowl and mix well. If you want it a little sweeter, add more orange juice.
Cook the pasta per package directions, drain and set aside to cool. Blanch your chopped asparagus for just a few minutes and set aside to cool. Chop your onions and bell peppers into bite sized pieces.
Combine all ingredients in a large bowl, and gently mix. Add the Orange Balsamic Vinaigrette and combine well. Serve at room temperature or slightly chilled. Enjoy!
I love all these colors!