Here’s a beautiful, brightly colored salad, created just for gray, rainy spring days like this.
I’m fond of create-your-own recipes that include a little of a lot of things. This recipe fits the bill. In no time at all, I whipped it up to have on hand for lunches this week. Feel free to nix a veggie or bean I used and replace it with one you like better. That’s the beauty of this recipe – it’s barely a recipe, so it can be soooo easily adjusted!
Garden Pasta Salad
Makes 7 (1-cup each) servings
2 c. dry garden rotini, prepared as directed on package
1 c. diced plum tomato
1/2 c. grated carrot
1/2 c. diced green pepper
12 large black olives, sliced
1 15-oz. can great northern beans, drained and rinsed
Mix rotini with veggies. Toss gently with dressing. Refrigerate to let flavors meld.
1/4 c. rice vinegar
1 Tbsp. pomegranate balsamic vinegar (or regular)
1 Tbsp. dijon mustard
1 tsp. dried oregano
1 Tbsp. fresh lemon juice
1/4 c. extra virgin olive oil
freshly ground black pepper, to taste
Whisk together vinegars, mustard, oregano and lemon juice. Pour in olive oil in a steady stream as you whisk. Season with black pepper to taste.
Nutrition Info per serving
9.8 g fat
1.1 g sat fat
26.3 g carbs
3.7 g fiber
6.5 g protein
Don’t mind my strange little lunch, but here’s what a 1-cup serving of pasta looks like… It’s generous!