Fresh Pasta Salad with Sweet Onion Vinaigrette
Ingredients
- 3/4 lb bow tie pasta 350 g (about 4 1/2 cups or 1.25 L)
- Vinaigrette
- 1/4 cup rice vinegar 60 mL
- 1/2 cup canola oil 125 mL
- 1 Tbsp low-sodium soy sauce 15 mL
- 2 tsp brown sugar 10 mL
- 1/2 tsp salt 2 mL
- 1/2 tsp red pepper flakes 2 mL
- Salad
- 15 cherry tomatoes, cut in half
- 1 yellow pepper, finely chopped
- 1/2 cup fresh basil leaves, thinly sliced (chiffonade-style*) 125 mL
- 1/4 cup thinly sliced green onion 60 mL
Instructions
- 1. Cook pasta according to package instructions. Once cooked, drain and cool.
- 2. To prepare vinaigrette: In bowl, whisk all ingredients until combined.
- 3. In serving bowl, combine pasta, tomatoes, pepper and basil. Add vinaigrette. Stir to combine. Garnish with green onion.
- Tip: To chiffonade herbs such as basil or mint, stack about eight leaves together and then roll them lengthwise into a cigar shape. Thinly slice across the bundle to make thin ribbons.
Yield
8 servings
serving size
1 cup (250 mL)
nutritional analysis
Per Serving
| Calories | 300 |
| Total Fat | 15 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Carbohydrates | 36 g |
| Fiber | 5 g |
| Sugars | 5 g |
| Protein | 6 g |
| Sodium | 60 mg |
| Potassium | 208 mg |
