Wednesday, August 4, 2010

Easy Apple Cider Vinegar Pasta Salad

Pasta salad is one of the best things to have in the summer! It is easy to make and you can put whatever you want in it! It was my sisters birthday today so it was the perfect time to make it! My favorite way to flavor this one is with apple cider vinegar. It gives it the vinegar-y flavor with a nice, crisp sweetness that you cannot find anywhere else!

You will need (for the version showcased):
~4 cups cooked pasta, I use whole wheat spirals
~1 cup Carrots, chopped
~3/4 cup Celery, Chopped with greens
~1 cup white onion,finely chopped
~3/4 cup green olives
~Extra Version Olive Oil
~Apple Cider Vinegar
(both to taste)
Seasoning (all fresh if possible):
~Crushed black pepper
~Minced Garlic

First cook the pasta and when draining it, rinse with cool water. This will keep the pasta from sticking together as badly and will speed up the mixing process. Set aside the pasta.
In the serving bowl, add the veggies and place the pasta on top. Drizzle oil over until you can coat everything, but not enough to pool in the bottom. If you accidentally add too much do not add other ingredients until you drain the extra off. It is not a lost cause when you can drain off the access oil and not lose any seasoning! Then add the Vinegar. Add a similar amount to the olive oil and taste. Keep adding until it suits you. Once you found the right ratio, add the seasonings and toss. This way the herbs stick and not trickle to the bottom. Keep tasting it and make it just right for you. I love adding red pepper flakes, but my family is not as.... adaptable... there is a good word!

Chill covered for an hour if possible and serve!

1 comment:

  1. How long will this keep in the fridge for?