Recipe: Potluck Pasta Salad


  • 1 box Rotini or Penne Rigate pasta
  • 4 cups mix-ins (see below)
  • Herbed Vinaigrette
  • 1/2 cup white wine vinegar or rice vinegar
  • 1/3 cup olive oil
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • 1/4 cup finely chopped fresh herbs such as thyme, basil, oregano, parsley


  1. Cook pasta according to package directions; drain. Rinse with cold water; drain again.
  2. Add desired mix-ins and half of dressing. Toss to coat. Serve immediately or cover and refrigerate until chilled; toss before serving. Add additional dressing, as desired.
  3. Herbed Vinaigrette
  4. In small bowl, whisk together vinegar and oil. Whisk in mustard and garlic. Add herbs.

Quick notes

Suggested Mix-Ins:
* Crisp-tender cooked vegetables: green beans, broccoli, asparagus, corn, sugar snap peas, green peas, edamame, zucchini, yellow squash
* Raw vegetables: shredded or sliced carrots, tomatoes, cucumber, bell pepper, celery, avocado, spinach, radish, onions
* Other: olives, cheese – shredded or crumbled, herbs
* Meats: Salami strips, cooked chicken, tuna, shrimp, crabmeat, ham, beef steak slices, prosciutto

Recipe and Photo Courtesy of Dreamfields Foods

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