Trumpet Pasta Salad with fresh red and yellow tomatoes, bell peppers and a unique mayo and balsamic dressing.
There are hundreds of pasta shapes made in the world, and when I see one that’s unique, I can’t resist buying it.
I found this intriguing trumpet shaped pasta blend at our Highlands Ranch Farmer’s Market. Beautiful little colored cones with ruffled edges. An herb flavored blend from Pappardelle’s Pasta, our local flavored pasta vendor. With our fresh vegetables at a peak right now, I couldn’t resist turning this one into Summer pasta salad. Using what I had on hand, I made a dressing of mayonnaise, balsamic vinegar, capers, and olive oil. The combination of balsamic vinegar and mayo really added a depth of flavor that we found to be a smooth and a wonderful blend. Add come capers for some excitement and this was wonderful.
There’s nothing more delicious, comforting and welcoming than a good pasta salad. And with fresh Summer vegetables as a partner, it reminds me that I really don’t want Summer to be over for quite some time.
Can’t find herb flavored pasta – no problem, this dressing will be delicious on any non-flavored pasta.
- 1 pound trumpet shaped pasta
- 1 cup yellow cherry style tomatoes halved
- 1 cup red cherry tomatoes halved
- 1/2 cup orange bell pepper chopped
- 1/2 cup sweet onion chopped
- 3 cloves garlic minced
- 2 tablespoons Extra Virgin Olive Oil
- 3 tablespoons capers drained
- 2 tablespoons balsamic
- 1/2 teaspoon lemon zest
- 1/4 cup fresh basil coarsely chopped
- 1/2 teaspoon crushed red pepper
- 1 cup mayonnaise
- 1 teaspoon sugar
- salt and pepper
- Cook pasta in a pot of boiling salted water until al dente (about 8-10 minutes). Drain.
- In a large serving bowl, toss tomatoes, bell pepper, onion, garlic, oil, capers, vinegar, lemon zest, basil and crushed red pepper until well mixed.
- Fold in the mayonnaise and sugar and gently stir until well mixed. Add salt and pepper to taste. Serve at room temperature or chilled.
Trumpet Pasta Salad .. It’s what’s for a Side Dish.