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Enjoy a tasty Pasta Salad with fresh vegetables, mozzarella, and a Green Tea Vinaigrette with your favorite flavor of Gold Peak Tea.

Pasta Salad with Green Tea Vinaigrette

Pasta salad made with tea steeped noodles, fresh vegetables from the farmers market, and a sweet green tea vinaigrette to bring all the flavors of summer to one delicious side dish.
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Prep Time: 20 minutes
Cook Time: 7 minutes
Total Time: 27 minutes
Servings: 12 servings
Author: Hezzi-D

Ingredients

For the pasta salad:

  • 6 c. Gold Peak Green Tea
  • 6 c. water
  • 1 lb. box of Barilla Mini Farfalle
  • 1 zucchini ends cut off then sliced in half lengthwise and chopped
  • 1 onion chopped
  • 1 carrot cut into 1/4 inch pieces
  • 1/2 c. fresh peas roughly chopped
  • 1 pepper chopped
  • 1 c. fresh mozzarella balls cut in half or quartered
  • 1/2 c. pepperoni chopped
  • 2 Tablespoons fresh oregano chopped
  • 1 Tablespoon fresh basil chopped
  • 1 Tablespoon fresh parsley chopped

For the green tea vinaigrette:

  • 1/4 c. olive oil
  • 1/4 c. red wine vinegar
  • 1/4 c. Gold Peak green tea
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh oregano minced
  • 1 teaspoon fresh basil minced
  • salt and pepper

Instructions

  • To make the pasta salad pour the green tea and water into a large saucepan and bring to a boil over high heat.
  • Add in the Barilla Mini Farfalle and boil for 7 minutes, stirring occasionally. Drain the pasta in a colander and run cold water over the noodles.
  • Pour the noodles into a large bowl and toss them with the zucchini, onion, carrots, peas, pepper, and fresh herbs.
  • Gently stir in the mozzarella and pepperoni. Set aside.
  • Pour all the ingredients for the vinaigrette into a mason jar and shake well. Pour over top of the pasta salad and toss to coat.
  • Cover and refrigerate for at least 4 hours.
  • Before serving, make a second batch of the vinaigrette to serve along side the pasta salad.

Notes

A Hezzi-D Original Recipe