Garden Pasta Salad

4 Apr

Here’s a beautiful, brightly colored salad, created just for gray, rainy spring days like this.

Garden Pasta Salad

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
217 calories
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!

Strange Little Lunch


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