Pasta Salad with Rhubarb Vinaigrette Recipe

Description

Enjoy one of the recipes featured in a cooking demo for the 2013 Rhubarb Festival!

Ingredients

• Salad Mix:
• 1 lb. small bowtie pasta, cooked and drained
• 1/4 c. purple onion, small diced
• 1/2 c. cucumber, chopped and peeled
• 1 can sliced black olives, drained
• 1 - 17 oz. jar roasted red peppers, drained and cut into 1" strips
• 1 1/2 c. baby spinach, washed and torn into bite size pieces
• 2 Tbsp. chopped fresh basil
• 1 c. fresh mozzarella balls, small and well drained
• Rhubarb Jam Vinaigrette:
• 1 bottle Kitchen Kettle Balsamic Vinaigrette
• 1 half pint jar Kitchen Kettle Rhubarb Jam
• 1/4 c. distilled white vinegar
• 2 Tbsp. water

Instructions

Place cooked pasta in a large serving bowl. Add the remaining ingredients except the mozzarella balls. Toss with approx. half the Rhubarb Jam Vinaigrette, adding more as needed until coated. Chill for 8 hours or overnight, allowing the flavors to develop. Carefully stir in the mozzarella balls and more dressing as needed just before serving.

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