Cavatelli with Vegetables and Balsamic Vinaigrette
Ingredients
- 1 package (12 oz.) Celentano Cavatelli
- 1 cup broccoli florets
- 1 cup red bell pepper, cut into strips
- 1 cup shredded carrots
- 1 cup snow peas
- ½ cup olive oil
- 2 tablspoons white balsamic vinegar
- ¼ teaspoon garlic powder
- ¼ teaspoon dried basil
- ¼ teaspoon parsley flakes
- ½ teaspoon salt
- Black pepper, to taste
- 3 tablspoons minced red onion
- 8 ounces fresh mozzarella cheese, cut into bit-size chunks
- 1 cup sliced black olives
Directions
Bring a large pot of water to a boil, cook Cavatelli according to package instructions and set aside. Using same boiling water add broccoli, red pepper, carrots, and snow peas to blanch the vegetables. Pour vegetables into a strainer. Rinse in cold water until vegetables come to room temperature. Mix the oil, vinegar, garlic powder, dried basil, parsley flakes, salt and black pepper in a large bowl. Add the blanched vegetables, minced red onion, cavatelli, mozzarella and black olives. Toss to coat. Serve immediately or refrigerate until ready to serve; before serving stir well, making sure all of the ingredients are covered with dressing.
Reviews and Ratings
This recipe not yet rated.