Chefs Inn Traverse City Vegetable Pasta Salad Recipe Guide

Welcome to a vibrant and fresh culinary experience inspired by the renowned Chefs Inn in Traverse City! Their vegetable pasta salad is a delightful combination of crisp, colorful vegetables and perfectly cooked pasta tossed in a tangy, herb-infused dressing.

This recipe is not only a feast for the eyes but also a celebration of wholesome flavors perfect for any occasion—whether it’s a summer picnic, a potluck, or a light lunch.

What sets this salad apart is its balance of textures and tastes, combining crunchy veggies, tender pasta, and a zesty dressing that brings everything together in harmony. It’s a versatile dish that can be customized to your preferences and dietary needs, making it a must-have in your recipe collection.

Let’s dive into the details of how to make this delicious Chefs Inn Traverse City Vegetable Pasta Salad at home.

Why You’ll Love This Recipe

This vegetable pasta salad offers a refreshing alternative to heavier meals. It’s packed with nutrients, thanks to the abundance of fresh vegetables, and the pasta adds satisfying heartiness.

The dressing, a perfect blend of olive oil, vinegar, and fresh herbs, ties all the flavors together without overpowering the natural taste of the ingredients.

Whether you’re a vegetarian, a busy professional looking for quick meals, or someone who loves fresh, healthy dishes, this recipe ticks all the boxes. Plus, it’s easy to make ahead and keeps well in the fridge, making it ideal for meal prepping or entertaining guests.

The colorful presentation also makes it a crowd-pleaser, encouraging even the pickiest eaters to dig in!

Ingredients

• 8 ounces rotini or penne pasta
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1/2 red onion, finely chopped
• 1 cup broccoli florets, blanched
• 1/2 cup Kalamata olives, pitted and sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 1/3 cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• Salt and freshly ground black pepper, to taste
• Optional: 1/4 teaspoon crushed red pepper flakes

Equipment

• Large pot for boiling pasta
• Colander to drain pasta
• Large mixing bowl
• Small bowl or jar for dressing
• Whisk or fork
• Cutting board and sharp knife
• Measuring cups and spoons

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente (usually 8-10 minutes). Drain the pasta in a colander and rinse with cold water to stop the cooking process and cool the pasta. Set aside.
2. Prepare the vegetables: While the pasta cooks, wash and chop the cherry tomatoes, cucumber, red and yellow bell peppers, and red onion. Blanch the broccoli florets by boiling them for 1-2 minutes, then immediately transferring them to an ice bath to keep their bright color and crunch.
3. Make the dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, pepper, and optional crushed red pepper flakes until emulsified.
4. Combine salad ingredients: In a large mixing bowl, add the cooled pasta, chopped vegetables, olives, parsley, and basil. Pour the dressing over the salad and toss gently but thoroughly to coat everything evenly.
5. Adjust seasoning: Taste the salad and add extra salt, pepper, or vinegar if desired to brighten the flavors.
6. Chill and serve: Cover the salad and refrigerate for at least 30 minutes before serving. This allows the flavors to meld beautifully. Serve chilled or at room temperature.

Tips & Variations

“For a vegan protein boost, toss in some cooked chickpeas or edamame. Feel free to swap the rotini for a gluten-free pasta to suit dietary needs.

Fresh herbs like dill or mint can add a unique twist, and a sprinkle of toasted pine nuts offers delightful crunch.”

To make this salad more substantial, add cubes of feta or mozzarella cheese if dairy is acceptable. Roasted vegetables like zucchini or eggplant can enhance the depth of flavor.

For a smoky touch, try adding grilled corn or a dash of smoked paprika into the dressing.

Leftovers keep well in an airtight container for up to 3 days and often taste even better after the flavors have had more time to blend.

Nutrition Facts

Serving Suggestions

This vegetable pasta salad pairs wonderfully with grilled dishes such as grilled vegetables and savory tofu steaks or alongside a hearty vegan pasta entrée for a complete meal.

For picnics or potlucks, serve it chilled in a large bowl garnished with extra fresh herbs. It also works well as a side dish to light sandwiches or wraps.

If you want to add some crunch, sprinkle toasted nuts or seeds on top just before serving.

Conclusion

The Chefs Inn Traverse City Vegetable Pasta Salad is a fresh, healthy, and flavorful dish that’s incredibly easy to prepare. Its vibrant mix of vegetables combined with perfectly cooked pasta and a zesty dressing makes it a versatile favorite for any meal.

Whether you’re looking for a light lunch, a side for your dinner, or a dish to bring to a gathering, this salad fits the bill beautifully.

Beyond its taste and nutrition, this recipe invites creativity and customization, allowing you to tailor it to your liking or dietary needs. For more delicious and wholesome vegetarian recipes, check out our A to Z Vegetarian Recipes for Every Meal and Occasion and explore fresh ideas that will keep your menu exciting!

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