Pasta Salad with Creamy Balsamic Vinaigrette

I think it’s always good idea to have a pasta salad recipe in your back pocket. This recipe has been in our rotation for the past few years. I typically make it during the summer but since it is easy and I’m playing “business trip widow” this week I decided to add it to the rotation.

For the longest time I stuck to the original recipe. I was too afraid to really make it my own. Then one day I had some ingredients that were sitting in my fridge that needed to be used up. I decided to throw them in to jazz up the pasta. From that day on I have become a bit more adventurous. The dressing lends itself well to so many flavor combinations. The balsamic in the dressing does cry out for a savory balance of flavors but I high encourage trying out whatever you have on hand.

Original recipe suggested additions:

2 small zucchini, grated or cut into ½ in thick slices
1 cup cherry tomatoes
Red or yellow bell pepper, diced
¼ cup red onion, diced
 
Last night’s additions:
6 oz. flaked tuna
Red pepper, diced

My usual additions (I usually double the recipe):

3-4 oz. Feta cheese
8 oz. summer sausage
Yellow bell pepper, diced
1 cup cherry tomatoes, quartered and served on the side

Enjoy!

8 oz. rotini
6 oz. plain yogurt
1 tsp. basil
2 tsp. dill
2 T. balsamic
1 T. lemon juice
½ tsp. salt
¼ tsp. pepper
 
In a large bowl whisk together the yogurt, basil, dill, balsamic, lemon juice, salt and pepper.
 
Cook pasta according to package directions. Drain and transfer to the bowl with the yogurt mixture. Add any additions. Gently mix all ingredients together.

Chill for at least an hour and serve.

Adapted from The American Heart Association Low Calorie Cookbook