1 box (12 oz) rotini or penne rigate
4 cups mix-ins (see below)
Dressing:
1/2 cup white wine vinegar or rice vinegar
1/3 cup olive oil
1 tablespoon Dijon mustard
1 clove garlic, minced
1/4 cup finely chopped fresh herbs such as thyme, basil, oregano, parsley
In small bowl, whisk together vinegar and oil. Whisk in mustard and garlic.
Add herbs. Note: A favorite prepared vinaigrette may be substituted for the Herbed Vinaigrette.
Cook pasta according to package directions; drain. Rinse with cold water; drain again. Add desired mix-ins and half of dressing. Toss to coat. Serve immediately or cover and refrigerate until chilled; toss before serving. Add additional dressing, as desired.
Suggested Mix-Ins:
Crisp-tender cooked vegetables: green beans, broccoli, asparagus, corn, sugar snap peas, green peas, edamame, zucchini, yellow squash
Raw vegetables: shredded or sliced carrots, tomatoes, cucumber, bell pepper, celery, avocado, spinach, radish, onions
Other: olives, cheese — shredded or crumbled, herbs
Meats: Salami strips, cooked chicken, tuna, shrimp, crabmeat, ham, beef steak slices, prosciutto
