Balsamic Veggie Pasta Salad
Balsamic Veggie Pasta Salad is a yummy salad with hearty chunks of mushrooms complemented by the balsamic vinegar dressing. The addition of various colored tomatoes and cucumbers gives this salad a colorful visual appeal. With pasta added this is a delicious side dish for a meal with a meat entree or a stand alone meal.
Ingredients
- 8 individual mini cocktail cucumbers or 1 3/4 cup sliced cucumbers. Or slice a regular sized cucumber, then quarter the slices.
- 1 cup grape, cherry, or other sweet tomatoes Slice tomatoes in half. I used the orange, yellow, and red tomatoes
- 3 cups fresh mushrooms Cut mushrooms in quarters to equal 3 cups
- 1/8 cup fresh cilantro Finely chopped
- 1 cup onion chopped
- 1/2 cup sour cream
- 1/4 cup balsamic vinegar
- 3 cups cooked rotini pasta pre-cook according to directions on box and let cool
Instructions
- Cook and cool the rotini pasta according to the directions on the box. Cut all the vegetables. Slice cocktail cucumbers. Cut tomatoes in half or quarter them if they are large. Cut mushrooms into quarters. Finely chop cilantro. Chop onion. Combine them all in a large bowl.
- Prepare the dressing. Combine the sour cream and balsamic vinegar in a bowl. Whisk to blend.
- Pour the dressing over the vegetables and stir well.
Notes
This salad is best when eaten fresh, but leftovers can be refrigerated and it is tasty the next day too. The dressing coating over the mushrooms prevents the mushrooms from turning brown. The mushrooms were even tastier the second day after sitting in the dressing overnight.
This recipe could be made without pasta for those trying to cut out carbohydrates, however if this is your wish be sure to reduce the amount of balsamic vinegar and sour cream used.
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