| Level: | Easy |
| Total: | 20 min |
| Prep: | 20 min |
| Yield: | 6 servings |
Ingredients
- 1/2 cup diced raw carrot
- 1/2 cup sliced raw zucchini
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon white balsamic vinegar
- 1 teaspoon sea salt
- 1/2 cup grapeseed oil
- 1 pound cooked pasta of choice
- 1/4 cup grated Parmesan
Instructions
- To prepare the vinaigrette, in a food processor, blend the carrots, zucchini, Dijon, apple cider vinegar, balsamic vinegar and salt until smooth. Next, slowly add the oil to emulsify, and then remove from the blender. Next, in a bowl, blend the pasta and half of the vinaigrette. Toss and add additional vinaigrette if desired. Once the pasta is thoroughly dressed, place on a serving dish, finish with Parmesan and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 316 |
| Total Fat | 21 g |
| Saturated Fat | 3 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 7 g |
| Cholesterol | 4 mg |
| Sodium | 302 mg |
Reviews
Agree with some of the other reviews…a bit mustardy but we didn’t mind. I added about 1/4 cup red onion to the vinaigrette and I think shallots would have been even better. I really like the basic idea of using the vegetables to create the dressing and will continue to experiment. Next time I might add chopped olives, zucchini cubes of cheese, pepperoni,etc. overall, a new technique with a lot of possibilities!
As I recall, this was originally intended to be kid friendly and did include some apple cider vinegar. With a little modification to our specific tastes, this has become a staple in our home. Thank you Chef Irvine! (We use veggie pasta and sometimes use squash with it too
Vinagrette should have vinegar, by definition. Too much mustard, and a pasta salad with only pasta is just plain boring. Please correct this recipe and repost it.
Yuck! I only used one tablespoon of the mustard and still yuck! I used the apple cider vinegar and the white balsamic that the recipe on here failed to mention, but it didn’t make a difference. You might as well take straight mustard and mix it in pasta to get the same taste. Or just a $20 bill and throw it in the trash, because that’s where my dish ended up.
Same thought on the mistakes in the ingredient list. Just watched this episode and came right down to save the recipe and realized it was wrong. I remembered the apple cider vinegar but spaced on the white balsamic so thanks to the rest of the reviewers for rembering !
It tasted mustardy. I went back and watched the show and saw he added apple and balsamic vinegar. I wondered why mine wasn’t blending like his. My son and I love it, my wife doesn’t. Will keep trying though. Will take some ideas from other comments.
I made this, but with some mods. Only used 1 scant TBS of dijon and 1 TBS each of the white balsamic and cider vinegar. Added a little extra salt as it seemed to need it (I used a bit more veges than 1/2 cup. Tasted OK, added some ground pepper, and then another 1/2 C of cucumber to the mix. Tastes great now.
I agree with the first reviewer but I noticed this recipe varies from the ingrediants on the show. He also added apple vinegar and white balsamic. However, even after adding these two ingrediants mine still came out really mustard-like and a bit bitter from the zuchini. My son took one taste and said he didn’t want any of the sauce on his pasta. I’m not giving up on this recipe though — just going to tweak it till it seems right. I think you need to add quite a bit more vinegar possibly. Would love if Food Network would edit this recipe with Robert Irvine’s input. I think it’s really important to be able to create kid-friendly recipes that are healthy.
This recipe was wonderful, we tried it tonight. Only thing I didnt have was the grape seed oil and the dijon mustard. I susbstituted olive oil and some brown spicy mustard and added a bit of fresh lime juice and garlic. I eleminated the salt as the mustard has salt…it was perfect, I added grilled chicken and the kids loved it! Its so easy, we will be making this again soon.
I am still not sure what to think of the recipe, i tasted too much dijon and the kids really didn’t love it like i thought they would since they saw it on the show and asked I make it for them…. it wasn’t inedible or anything, just very different than what we are used to. Always want us to try something once!