Veggie Rich Pasta Salad

This pasta salad features a plethora of veggies in a way that enhances the flavor of the pasta salad and creates a delicious side dish or meal. Plus the ingredients are easy to come by in the store and all freeze well in case you want to buy in bulk, use some in the salad, and freeze any remaining veggies for use in other recipes. 

Ingredients

• 7-8oz dried rotini or farfalle pasta (1/2 package) cooked, drained, and cooled
• 1/2 cup green pepper chopped (about half a pepper)
• 1/2 cup canned artichokes diced (about 8 quarter segments)
• 1/2 cup cherry tomatoes halved or quartered
• 1/2 cup fresh spinach chopped
• 1/4 cup green onions diced (about one sprig)
• Dressing
• 1/4 tsp salt
• 1/4 tsp garlic powder
• 1/8 tsp black pepper
• 1/4 tsp dried oregano
• 1/4 tsp dried thyme
• 1 tsp Dijon or brown mustard
• 1 tsp sugar or honey
• 1 tbsp red wine vinegar or champagne vinegar
• 1 tbsp lemon juice
• 1/4 cup (4 tbsp) olive oil

Directions

• Mix the pasta and veggie ingredients until evenly disbursed.
• Mix the dressing ingredients in a separate bowl and whish vigorously until well blended.
• Taste the dressing for balance. If you like it less acidic, add more olive oil. If more acidic add more vinegar. If sweeter, add more sugar. If saltier, add more salt.
• Add the dressing to the pasta salad ingredients and mix until combined.
• Give another taste. If more dressing is desired, you can mix more according to the ratios above. Or for ease, just combine 1 part vinegar with 2 parts oil (like 1 tbsp red wine vinegar and 2 tbsp olive oil).