Honey Balsamic Pasta Salad
A garlicky, tangy, slightly sweet balsamic dressing makes this pasta salad shine. Looking at the recipe, you may be alarmed by the 2 tsp of salt in the dressing, but remember this dressing is going to coat and flavor a pound of pasta. So even though the dressing on its own will taste salty, you need that to get a well-seasoned pasta salad.
Ingredients
Dressing
- 2 garlic cloves peeled and chopped
- 1 tbsp dijon mustard
- 1 tbsp honey
- ¼ c balsamic vinegar
- ½ c extra virgin olive oil
- 2 tsp fine sea salt
Pasta Salad
- 1 lb short shaped pasta such as fusilli, farfalle/bowties, gemelli, campanelle, or small shells
- ¾ c sun-dried tomatoes (packed in oil type) drained and sliced
- ¾ c pepperoncini drained and sliced
- ½ c kalamata olives drained and chopped
- ½ c red onion thinly sliced
- 1 tbsp fresh oregano chopped
- 1 c flat-leaf parsley chopped
Instructions
- Cook the pasta according to package directions until al dente, drain and set aside to cool slightly.
- Add all dressing ingredients to a jar; shake well to combine.
- Toss all remaining salad ingredients in a large salad bowl. Add cooked pasta and dressing. Mix well. Cover and transfer to refrigerator until ready to serve (flavors will be best after sitting for a couple of hours).