While it is not quite vegetable season here, with the weather getting warmer those cravings for light fresh salads have arrived. We were going to a Mother’s Day picnic and had to decide on something to bring. Normally I would have made a regular macaroni salad with the mayo, tuna and eggs but the air smelled so good outside I wanted something light and fresh. I had nothing in mind but a quick trip to the grocery store and going up and down the aisles I picked up items that just sounded good to me. Here is what I put together, it turned out so delicious. I hope you try it out!!
Ingredients:
1 lb. pasta
1 pack grape tomatoes
1 large zucchini
1 large bunch of broccoli broke into florets
1 c sunflower seeds
¾ c dried cranberries
½ c crumbled goat cheese
Dressing:
¾ cup olive oil
¼ cup white balsamic vinegar
1 tsp. apple cider vinegar
½ tbsp. Dijon mustard
2 tbsp. honey
½ tbsp. grated onion
Salt and pepper
Directions
In a large pot of boiling salted water, cook pasta until al dente. Drain and rinse under cold water.
While the pasta is cooking, cut the zucchini into cubes and place them in a large bowl. Quarter the grape tomatoes and separate the broccoli into florets. Place them all in the same bowl.
Make dressing by placing all of the ingredients in a small bowl or measuring cup. I like to use a measuring cup because it makes it easy to pour out. Mix all the ingredients together using a small whisk.
Add the cooled pasta to the bowl, the sunflower seeds, dried cranberries and crumbled goat cheese. lightly toss to combine everything. Pour the dressing over the salad and toss until everything is coated well. Salt and pepper to taste.
1 lb. pasta
1 pack grape tomatoes
1 large zucchini
1 large bunch of broccoli broke into florets
1 c sunflower seeds
¾ c dried cranberries
½ c crumbled goat cheese
Dressing:
¾ cup olive oil
¼ cup white balsamic vinegar
1 tsp. apple cider vinegar
½ tbsp. Dijon mustard
2 tbsp. honey
½ tbsp. grated onion
Salt and pepper
Directions
In a large pot of boiling salted water, cook pasta until al dente. Drain and rinse under cold water.
While the pasta is cooking, cut the zucchini into cubes and place them in a large bowl. Quarter the grape tomatoes and separate the broccoli into florets. Place them all in the same bowl.
Make dressing by placing all of the ingredients in a small bowl or measuring cup. I like to use a measuring cup because it makes it easy to pour out. Mix all the ingredients together using a small whisk.
Add the cooled pasta to the bowl, the sunflower seeds, dried cranberries and crumbled goat cheese. lightly toss to combine everything. Pour the dressing over the salad and toss until everything is coated well. Salt and pepper to taste.
If you wanted a little more green, add some fresh spinach or arugula to it. If you don’t like dried cranberries, you can substitute dried cherries or even raisins. Any way you decide, I am sure you with think it is Mangialicious.
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