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Cold Pasta Salad Recipe
Rini
A simple cold pasta salad recipe that is perfect weeknight meal idea. Works as the main course meal or as a side dish
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Prep Time
10
minutes
mins
Cook Time
35
minutes
mins
Total Time
45
minutes
mins
Course
Main Course
Cuisine
American
Servings
2
people
Calories
596
kcal
Ingredients
1x
2x
3x
1
cup
Trottolle pasta
(uncooked)
3
cloves
garlic
1
cup
mushrooms
cut into long, thin strips
2
cups
cauliflower
cut into long, thin strips
2
red chili peppers
1
green bell pepper
¼
tsp
whole peppercorns
2
Tbsp
extra virgin olive oil
½
Tbsp
dried Rosemary
½
Tbsp
dried parsley
¼
tsp
sea salt
To make the Tortolle Pasta
8
cups
water
1
tsp
virgin oil
For the Lemon Vinaigrette
¼
cup
extra virgin oil
¼
cup
lemon juice
(freshly squeezed is better)
1
tsp
honey Dijon mustard
2
cloves
garlic
finely chopped
⅙
tsp
dried basil
¼
tsp
salt
(optional)
¼
tsp
freshly ground pepper
(optional)
Instructions
Preheat oven to 475 degree
Cook the tortolle pasta
Take a large bowl and add garlic, mushrooms, cauliflower and red chili pepper
Add green bell pepper, peppercorns, extra virgin olive oil, rosemary, parsley and salt
Mix all the ingredients together
Spread them out on a baking tray and bake in the oven for about 20 minutes
Remove the veggies from the oven when they are done and allow them to cool.
In the same mixing bowl from step 3, add the roasted veggies
Add the cool downed tortolle pasta to the veggies and mix well, but, gently
Add the lemon vinaigrette
Mix well together and cover with plastic wrap
Seal it well and let it marinate overnight
Notes
Nutrition info is approximate
Nutrition
Calories:
596
kcal
Carbohydrates:
42
g
Protein:
9
g
Fat:
45
g
Saturated Fat:
6
g
Sodium:
694
mg
Potassium:
837
mg
Fiber:
5
g
Sugar:
8
g
Vitamin A:
675
IU
Vitamin C:
180.3
mg
Calcium:
96
mg
Iron:
2.1
mg
Keyword
how to make cold pasta, tortolle pasta recipes
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