Pasta Salad with Sweet Vinaigrette Dressing

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I was about to post the beef au vin recipe, I made on Sunday along with the Baby Spinach Salad with warm bacon dressing from PW. Unfortunately, the computer demon had other things in his mind. I lost all my pictures. I do not know how this happened. I was asking myself again and again and then I realized that all these questions would not bring my photos back. So, I decided to move on. I will tell you, though, that the beef was excellent and very soft and the salad was a perfect compliment. Anyway, life goes on and today I will post about a humble yet very tasty pasta salad. I am trying to loose the three kilos I gained last summer in Crete and between you and me, with no luck. I am desperate. So, I decided to start eating more salads and perhaps get on a diet. I hate diets, I always did. When my stomach hears the word diet is like working overtime. I feel hungry all the time. Nevertheless, this salad is not quite dietary meal. But it is a good start.

Pasta salad with Sweet Vinaigrette Sauce

For the salad
200 gr. cooked pasta
1 red pepper, chopped
4 green olives without the core chopped
4 sun dried tomatoes, chopped
100 gr. corn
¼ cup parmigiano

For the dressing
10 tbsp olive oil
5 tbsp coder vinegar
2 tbsp mustard
2 tbsp honey


Mix all the salad ingredients in a bowl. In another bowl mix all the dressing ingredients. Put 3 tbsp of the dressing to the salad and taste. If it needs more add 1 tbsp at a time and taste again. The flavor of the sauce should not cover all the other ingredients of the salad. I used 3 tbsp of this sauce and the rest I stored it in my refrigerator. I am sending this to Presto Pasta Nights, an idea of Ruth Daniels which is hosted by Sherra of Our Taste of Lifethis week.