Essential Summer Recipes by Triad to Wellness
Italian Pasta Salad What’s a summer barbecue without a delicious pasta salad? Our Italian Style Pasta Salad is a perfect addition to almost any meal. Filled with veggies, whole grains, a zesty dressing and fresh herbs, this salad is a must-have on the menu. Plus, it adds an extra nutritional boost to compliment whatever you throw on the grill. And for the pasta lover who cannot tolerate wheat, this gluten-free version of a traditional summer recipe is just as yummy as the real thing! You will love it for the taste of it and your body will love it for the health of it!
Prep Time: Cook Time: Total Time: Servings:
10 minutes 15 minutes 25 minutes 6 servings
Ingredients • 1 (8 ounce) package Banza chickpea penne • 2 cups green beans, snipped and cut into 1/2” pieces • 1 teaspoon olive oil • 1 1/2 cups cherry tomatoes, sliced in half • 1 (15 ounce) can cannellini beans, drained and rinsed • 1/2 red onion, diced • 2 tablespoons basil, to garnish
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Dressing: • 2 tablespoons red wine vinegar • 3 tablespoons extra virgin olive oil • 1 1/2 teaspoons Dijon mustard • 1 small garlic clove, minced or 1/8 tsp garlic powder • 1 teaspoon oregano • 1/4 teaspoon sea salt Instructions 1. Fill a large pot 3/4 way full with water over medium heat. Add salt. Blanch the green beans in boiling water for 2 minutes then rinse under cold water or add to a bowl filled with ice and water. Then add the pasta to the boiling water and prepare pasta al dente as directed. Add 1 teaspoon olive oil to the pasta mixture and stir well. Set aside. 2. In a salad bowl, combine the pasta and green bean mixture with cherry
tomatoes, cannellini beans, and red onion. 3. In another small mixing bowl, add red wine vinegar, olive oil, Dijon mustard, garlic, oregano and sea salt, and whisk until emulsified. Pour dressing over pasta; toss and serve. Season with salt and red pepper flakes as desired.