On occasion, I get a little overambitious at the farmer’s market and a couple of days later, I’m confronted by a vegetable drawer full of odds and ends that need to be used up before they go bad. My simple solution to use up leftover veggies? Whip up a pasta salad.
Balsamic Pasta Salad
1/3 lb of whole wheat pasta
¼ cup balsamic vinegar, plus 2 Tablespoons
2 Tablespoons olive oil
1 large cucumber, chopped into bite sized pieces
1 small green pepper, chopped into bite-sized pieces
1 small red onion, finely diced
3 carrots (or a handful or so of baby carrots), sliced
2 Tablespoons chopped olives
1 jalapeno, seeded and finely minced
2 Tablespoons fresh parsley, chopped
1/3 cup feta cheese
Salt and pepper to taste
-Cook whole wheat pasta according to instructions on box. When pasta is finished, drain and rinse with cold water to stop cooking process. Immediately pour pasta into a large mixing bowl and add ¼ cup balsamic vinegar, olive oil, salt and pepper. Stir well. Because the pasta is still warm, it will absorb much of the vinegar and olive oil. Cover bowl with plastic wrap and place in the refrigerator until pasta is cool.
-When pasta is cool chopped vegetables, olives, feta, parsley and remaining balsamic vinegar. Add additional salt and pepper to taste. Mix well and serve or keep covered in the refrigerator for 2-3 days.
Need to make this!