Rainbow Pasta Salad
A delightful salad that represents the colors of a rainbow with a 'no fancy' yet a simple vinaigrette is also known as the dressing for the salad.
Servings 4
Ingredients
- ½ cup boiled pasta
- ½ tin red kidney beans
- 1 cup pomegranate
- 1 medium tomato
- 1 cucumber
- 2 leaves of romaine lettuce
- 1 cup red cabbage
For vinaigrette:
- 1 tablespoon white vinegar or apple cider
- 4 tablespoon extra virgin olive oil
- 1 teaspoon mustard sauce
- 1 teaspoon honey
- 1 teaspoon crushed black pepper
- ½ teaspoon of any dry herb of your choice I used dry basil
- ½ teaspoon salt
Instructions
- In a large mixing bowl add boiled pasta, cooked kidney beans or from tin, pomegranate, chopped tomato, chopped cucumber, shredded lettuce, and chopped red cabbage.
- Or you can also chop the vegetables and lay them flat on a large plate side by side according to the shades of a rainbow. This way is more appealing if the salad is served at a party.
- Take an empty glass bottle and add all the ingredients for the vinaigrette. Place the lid tightly and shake the bottle well.
- Place the salad and the vinaigrette bottle in the refrigerator and chill for some time.
- Pour the dressing on the chopped vegetables just before serving.