This was an Italian Pasta Salad that my roommate in New Jersey passed onto me in 2008. Without fail, every time I pull up this recipe I laugh to myself because it is still saved in the format of a Facebook conversation. I will give you an excerpt that nearly sends me into tears out of laughter every time.
“you can use 1/2 cup of juice if there is oj”
” add garlic, onions, oil, vinegar, and juice. allow to sit and have the garlic and onions soak up the wet goodness.”
“the oj goes in the vinaigrette?”
“yes”
“weird.”
LOL! So enough said on the side of comedy. I was baffled, but proven wrong on the ‘weirdness’ when I tried it. It was absolutely delicious and it’s one of my favorite quick meals to prepare to enjoy at home or take to family parties.
Italian Pasta Salad
Ingredients
- 1 box tri colored rotelli pasta
- 1 pint grape tomatoes, quartered
- 1 red bell pepper, diced
- 1 can of Cannellini beans
- 6 cloves garlic, crushed and minced
- 1 medium onion, julienned
- 1/2 cup olive oil
- 1/2 cup balsamic vinegar
- 1/2 cup orange juice
- 1 small can sliced black olive
Utensils
- large pot
- strainer
- measuring cup
- cutting board
- 5 inch santoku knife
Prepare
- First, boil the pasta until al dente, confirm the time with the pasta box instructions.
- In the meantime, prepare the other ingredients by cutting and mixing together in a large bowl.
- When the pasta is done, drain, toss with ingredients in the bowl. You can either serve it immediately or make it a day ahead for any potluck or party. Enjoy!
