Gem Lettuce Pasta Salad
It’s pasta salad season! And I have a new philosophy when it comes to pasta salad, which is using equal parts of each element (inspired by the wonderful Cafe Hailee). So basically, it’s a salad with some pasta in it, and it’s AMAZING.
My version here is inspired by the classic Italian pizzeria-style salad, with a punchy, garlicky red wine vinaigrette and tons of crunchy vegetables, pepperoncinis and olives. Everything is added to a base of gem lettuce (which, if you don’t already know, is my current favourite thing ever) and mixed in with pasta for a fresh, light summer dinner that pairs perfectly with some salmon or chicken. You could even throw some chickpeas in here to up the protein if you’re vegan or vegetarian! Either way, I know you’re going to love this gem lettuce pasta salad :)
Gem Lettuce Pasta Salad
Ingredients
3 cups torn gem lettuce
½ lb pasta of choice
2 large or 5 mini peppers, thinly sliced
3 mini cucumbers, thinly sliced
⅓ cup castelvetrano olives, sliced (or your choice)
⅓ cup chopped pepperoncinis
¼ cup chopped fresh basil
For the red wine vinaigrette:
⅓ cup olive oil
2 tbsp red wine vinegar
1 large clove garlic, grated
1 tsp dijon mustard
½ tsp italian seasoning (I used TJ’s green goddess)
½ tsp sea salt
Lots of fresh black pepper
Method
Cook pasta according to the package directions in well-salted water, then drain, rinse with cold water and drizzle with a bit of olive oil. Set aside.
Whisk together all of your red wine vinaigrette ingredients until smooth.
In a large bowl, add your lettuce and all of your vegetables. Pour on half the dressing and toss to coat, then add the cooked and cooled pasta and toss with the remaining dressing. Generously add salt and pepper to taste.
Serve your gem lettuce pasta salad topped with more fresh basil, black pepper and flakey sea salt. Enjoy!
Serves 4
