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Veggie Pasta Salad with Herb Infused Dressing

Veggies and noodles smothered in an herb infused oil and vinegar dressing.
Total Time45 mins
Servings: 6
Author: Amanda Nicole Smith

Ingredients

  • 17 oz pasta
  • 1/2 cup cucumber
  • 1/2 cup carrot
  • 1/2 cup beets
  • 1/2 cup cherry tomatoes
  • 1/2 cup bell pepper
  • 1/4 cup red onion or scallions
  • 1/4 cup basil
  • 2 garlic cloves

Herbal Infused Dressing

  • 1.5 cups olive oil
  • 1/4 cup apple cider vinegar
  • 1/4 cup water
  • 1 tbsp herbs; basil rosemary
  • 1 tbsp coconut sugar
  • 1 tbsp scallion
  • 1 clove garlic
  • 1/2 mustard seeds
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper

Instructions

  • Cook the pasta al dente, rinse with cold water until the noodles are room temperature.
  • Cut all the veggies to your preference, shredded or roughly chopped.
  • Mix the veggies, noodles, and dressing in a large pot, or bowl.
  • Store in the refrigerator for up to a week.

Herbal Infused Dressing

  • Dice the garlic and onions and add all the other dressing ingredients together in a pint sized jar.

Notes

Make the dressing a few days before so the oil infuses with the spices and herbs.