Balsamic Rosemary Pasta Salad

I made this salad after picking fresh zucchini and broccoli from the garden.  HandyMan, who is not a fan of pasta salads, took one bite and in amazement said "That's really good!".  Give it a shot and enjoy!  If you are not a huge rosemary fan, you may want to scale back the rosemary in this recipe.  As with most pasta salads, the longer it refrigerates and marinades, the richer the flavor will be.

Balsamic Rosemary Pasta Salad

Ingredients:

2 cups uncooked pasta (size of medium shells or smaller)

2 cups broccoli florettes                                          

4 cups diced zucchini

1 cup chopped onion

2 cups diced tomato

2 Tablespoons Olive Oil

½ teaspoon Salt

½ teaspoon Pepper

1 teaspoon Garlic Powder

2 teaspoons Rosemary

¼ cup Balsamic Vinegar

1 cup mozzarella cheese, shredded or cubed

Directions:

1. Cook pasta according to the directions.  Rinse with cold water and place in large bowl.


2. In the same pot, or separate saucepan, saute onion and zucchini in olive oil, salt and pepper until onions begin to turn translucent: 5-7 minutes depending on your heat.

3.  Add tomato and broccoli and cook until broccoli is lightly steamed: 3-5 minutes.  (Broccoli should turn to darker green)

4.  Remove vegetables with a slotted spoon and add to pasta to cool.  Leave juice from cooked vegetables in the pot.

5.  Add balsamic vinegar, rosemary and garlic powder to the pot and stir until all the spices are evenly mixed.  Continue stirring until mixture comes to a boil.  Allow to boil one minute and then pour over the vegetables and pasta.  Mix the dressing thoroughly, but gently, with the pasta and vegetables.  Refrigerate until chilled.

6.  Add mozzarella cheese before serving.  Toss cheese with the salad and redistribute the dressing that may have settled in the bottom of the bowl.

Makes 12 servings.

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