Linguine Pasta Salad
This spectacular pasta salad recipe, from our friend Megan of the blog Short Girl Tall Order, is the ultimate BBQ side dish. It features fresh heirloom tomatoes, celery, red onion, and a whole mix of spices that makes for a totally unique show-stopper salad! Best part? It’s actually gets better if you make it the day before, which means less stress for any party planning you have to do!
- 12 oz dried linguine
- 1.5 c Imperfect cherry tomatoes, chopped in half
- 1/2 c chopped red onion, sliced into 1/2 inch pieces
- 1/2 c chopped Imperfect celery, chopped into 1/4 inch thick pieces
- 1/4 c olive oil
- 3 Tbsp champagne vinegar
- 1 Tbsp apple cider vinegar
- 1 tsp lemon juice
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 1 Tbsp paprika
- 1.5 tsp sesame seeds
- 1 tsp celery seeds
- 1/2 tsp poppy seeds
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/8 tsp cayenne or red pepper
- 3 Tbsp grated cheese (optional)
Cook the linguine according to instructions. Once cooked, strain and place in the fridge to cool. While the linguine is cooking you will also chop the tomatoes, onions, and celery and add to a large mixing bowl.
Once the veggies are chopped, add all of the dressing ingredients to a small bowl and whisk until thoroughly combined. Pour into the mixing bowl containing the veggies and stir until the veggies are evenly coated.
Next, add all of your seasoning ingredients to a small bowl and stir to combine. Add to the bowl containing the veggies and dressing and stir in to evenly coat the veggies.
As a final step, take the cooked linguine from the fridge and add it to the bowl with the veggies, seasoning, and dressing. Stir all the ingredients together until the noodles are evenly coated and the veggies are mixed throughout the pasta. Store in the fridge at least 2 hours to chill and ideally overnight for the best results. Enjoy!
This pasta salad is delicious cold! We like it best about 2 days after making it so all the flavors can soak into the vegetables and noodles. Without the grated cheese, this recipe is totally vegan. Try garnishing yours with thinly sliced basil, pine nuts, or lemon zest for some extra zing and contrast!