Marinated Fall Vegetable Pasta Salad
Ingredients
- red wine vinegar (0.5 cup)
- brown sugar (1.5 tablespoons)
- Dijon mustard (2.5 teaspoons)
- shallot (1 )
- kosher salt (1.5 teaspoons)
- garlic powder (1 teaspoon)
- ground black pepper (0.75 teaspoon)
- crushed red pepper (0.5 teaspoon)
- dried oregano (0.125 teaspoon)
- olive oil (1 cup)
- button mushrooms (16 ounces)
- carrots (2 large)
- cauliflower (0.5 head)
- marinated artichoke hearts (1 (7.5 ounce) jar)
- bowtie pasta (1 pound)
- kale (1 bunch)
- sun-dried tomatoes in olive oil (1 (8.5 ounce) jar)
- smoked mozzarella cheese (4 ounces)
- fresh parsley (0.25 cup)
Instructions
- Whisk vinegar, brown sugar, Dijon mustard, shallot, salt, garlic powder, black pepper, red pepper, and oregano together in a large bowl. Drizzle in olive oil and whisk until well combined. Add mushrooms, carrots, cauliflower, and artichoke hearts to the dressing and toss to coat. Cover and refrigerate at least 1 hour and preferably overnight.
- For salad, bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside to cool.
- Massage kale to soften it slightly and add it to the marinated vegetables. Add in sun-dried tomatoes, smoked mozzarella, and parsley, and toss to coat. Taste; season with salt and pepper.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 373
- fat: 24 g
- sats: 4 g
- carbs: 35 g
- fibre: 7 g
- protein: 10 g
- salt: 0.5 g