This Ok Corral Salad is a refreshing and colorful dish that celebrates the simplicity of Italian cooking. The star of the show is the wheel-shaped pasta, which holds the dressing beautifully, paired with a crunchy medley of carrots, celery, onions, green peppers, and radishes. While traditionally served with tuna, this version can be easily adapted to suit your dietary preferences. The homemade dressing, made with extra-virgin olive oil, brown rice vinegar, and a hint of honey, provides a perfect balance of tangy and sweet flavors. Ideal for potlucks, picnics, or a light lunch, this salad tastes even better the next day as the flavors meld together. It’s a wholesome, satisfying meal that brings a burst of freshness to your table.
Ok Corral Salad
Description
This Ok Corral Salad is a refreshing and colorful dish that celebrates the simplicity of Italian cooking. The star of the show is the wheel-shaped pasta, which holds the dressing beautifully, paired with a crunchy medley of carrots, celery, onions, green peppers, and radishes. While traditionally served with tuna, this version can be easily adapted to suit your dietary preferences. The homemade dressing, made with extra-virgin olive oil, brown rice vinegar, and a hint of honey, provides a perfect balance of tangy and sweet flavors. Ideal for potlucks, picnics, or a light lunch, this salad tastes even better the next day as the flavors meld together. It&# 226;ÂÂs a wholesome, satisfying meal that brings a burst of freshness to your table.Ingredients
Directions
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Cook the pasta wheels according to package instructions until al dente, then drain and rinse with cold water to stop the cooking process.
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Prepare the vegetables: scrub and slice carrots into thin matchsticks, chop the med onion, slice celery thin, chop the green pepper, and slice radishes thinly.
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In a large salad bowl, combine the cooked pasta wheels, carrots, onions, celery, green peppers, and radishes.
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For the dressing, combine 1 cup extra-virgin olive oil, 2 teaspoons honey, 2/3 cup brown rice vinegar, 1 teaspoon salt, and 1 mashed garlic clove in a jar or blender.
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Shake the dressing jar vigorously or blend until the ingredients are fully emulsified and combined.
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Pour the dressing over the pasta and vegetable mixture, tossing gently to coat all ingredients evenly.
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Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 314.4kcal
- % Daily Value *
- Total Fat 2.6g4%
- Saturated Fat 0.5g3%
- Cholesterol 0.0mg0%
- Sodium 2.4mg1%
- Total Carbohydrate 60.0g20%
- Dietary Fiber 4.3g18%
- Sugars 1.2g
- Protein 12.0g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: The salad can be made the night before and refrigerated. It keeps for up to a week in an airtight container.
Substitutions: You can use shells or other small pasta shapes if wheel pasta is unavailable. For a non-vegan version, add 6 1/2 oz of drained tuna (water pack) to the salad.
Tip: To speed up prep, use a food processor to slice the carrots, celery, and radishes uniformly.
Dressing Yield: The dressing recipe makes slightly less than 2 cups, which is sufficient for this salad. Any leftover dressing can be stored in the refrigerator for up to a week.
