Farfalle pasta tossed with fresh sun dried tomatoes, garden zucchini and red onions in a tangy pomegranate balsamic vinaigrette.
This recipe for Vegetable Pasta Salad in a Pomegranate Balsamic Vinaigrette was one of the first ones I posted back when I first started blogging using a flavored vinegar.
I love to find new vinegars and spices to use in my recipes and when our cheerleading booster club held a vendor event with many at-home party representatives, I found the Pampered Chef table. Early on in my marriage, I probably owned most of their collection and had home parties several times.
I hadn’t seen their products in probably 10 years and was surprised to see they had increased their food offerings. They had this Pomegranate Balsamic Vinegar that I thought sounded interesting so I ordered a bottle. During this past week between Christmas and New Year, my girlfriend had a luncheon with a small group and our children and I offered to bring a salad.
How do you make Vegetable Pasta Salad in a Pomegranate Balsamic Vinaigrette?
For this recipe you’ll need farfalle pasta, sun dried tomatoes, zucchini, red onions, fresh rosemary, Pomegranate Balsamic flavored vinegar, EVOO, grated Pecorino Romano cheese, salt and pepper. This recipe will work with any type of pasta, but I liked the bow tie look.
Cook pasta according to package directions, rinse with cold water and drain. Add the pasta to a bowl along with the tomatoes, zucchini, onion. In a separate small bowl combine the remaining ingredients and whisk until smooth. Add it to the pasta, mix well, place in a serving bowl and refrigerate until ready to serve.
This Vegetable Pasta Salad in a Pomegranate Balsamic Vinaigrette serves 8 and was light and packed with flavor. The vinegar added a touch of sweetness, but not overly so and paired nicely with the flavors of the sun dried tomatoes and zucchini.
Most specialty and local grocery stores sell flavor infused vinegars now so it shouldn’t be too hard to find, but you can also substitute with any other vinegar flavor you prefer. ~Enjoy!
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- 1/2 lb. Farfalle Pasta
- 1/2 c. Fresh Sun Dried Tomatoes, chopped
- 1 small Zucchini, washed and quartered into 1/4-inch slices
- 1/4 c. Red Onion, small dice
- 1/2 tbsp. Fresh Rosemary, chopped
- Cook pasta according to package directions, rinse with cold water and drain.
- Add pasta to a bowl along with the tomatoes, zucchini, and onion.
- Add the dressing, mix well; then refrigerate until ready to serve.
For the Vinaigrette
- Add all ingredients to a small bowl and whisk until smooth.
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*This post contains affiliate links and I’m compensated a small fee when you make a purchase using the links provided. Originally shared January 2012/Updated November 2019.