I used up a bunch of veggies I had in the fridge for this salad. Feel free to use what you have. You can substitute spinach or arugula for the kale, cucumber for the zucchini, and add whatever fresh herbs you have on hand. I just used basil. You could even substitute sun dried tomatoes for the cherry tomatoes. Add cheese if you like. Feta would be good. Its all about customizing. Remember… Recipes are guidelines, not rules.
1 lb. Veggie Rotini (Check out Hodgson Mill brand)
Use whatever veggies you like. This is what I used:
1 Large Carrot, Sliced Thin
4 Radishes, Julienne
1/2 Red Onion, Diced Small
1 Cup Green Beans, Cut into 1" lengths (I lightly sautéed my beans because they were kind of tough, if yours are young and tender I would put them in raw)
1 Cup Cherry Tomatoes, Halved
2 Leaves Kale, Rough Chopped
1/2 Cup Basil Leaves, Chopped or Torn
1 Yellow Zucchini, Diced Small
1/2 Cup Kalamata Vinaigrette or your dressing of choice
Salt & Pepper
Cook the pasta according to package instructions. I generally under cook it a bit because it will soak up the dressing of the finished salad. When the pasta is ready, drain in a colander and rinse with cold water. Prep all your veggies. I like to cut them up all a little differently. I think it makes the salad prettier. Toss your veggies with the cooled pasta and the Kalamata Vinaigrette. Taste and add more dressing if desired.