After a holiday weekend filled with food, a nice leftover pasta salad is just the thing to clear out the fridge.
1/2 lb leftover cooked pasta (whatever you have left)
2 tbsp olive oil, preferably extra-virgin
1/2 each red, yellow, and green bell pepper, cored and seeded, cut into slivers
1 cup frozen broccoli florets, thawed and drained
4 oz sun-dried tomato-basil feta cheese (or plain feta), crumbled
1/2 red onion, cut into thin strips
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
1/2 cup chopped ripe tomatoes
3 tbsp balsamic vinegar
Salt and pepper to taste
To make the salad, in a large bowl, toss the leftover pasta with the olive oil. Add the remaining salad ingredients and toss together well.
For the dressing, in a jar with a tight-fitting lid combine all the dressing ingredients. Shake well. Adjust the seasonings to taste.
Pour the dressing over the pasta salad and toss well. Serve the salad immediately or cover it and refrigerate until ready to serve.