Description
A veggie-inspired meal that comes together quickly! You’ll love this Veggie Loaded Pasta Salad recipe!
Ingredients
Scale
- 1 pound whole wheat (or other whole grain or GF) radiatore pasta
For the Dressing:
- 1 tablespoon Dijon mustard
- 3 tablespoons red wine vinegar
- 1 garlic clove, minded
- 1–2 teaspoons Italian seasoning
- 1/4 cup + 2 tablespoons olive oil
For the Salad:
- 1 14 ounce can artichoke hearts, drained, rinsed and chopped
- 3 cups baby spinach, sliced thin
- 1 cup chopped red, yellow or orange bell pepper
- 1 cup shredded carrot
- 1/2 cup shredded Parmesan cheese
- freshly cracked black pepper, to taste
- kosher salt, to taste
Instructions
For the Pasta:
Cook the pasta according to package directions. Once cooked, drain and rinse under cool water. Drain thoroughly and spread out on a baking sheet to dry while you make the dressing.
To Make the Dressing:
In the bottom of a large mixing bowl, whisk together the mustard, vinegar, garlic and Italian seasoning. Once combined, whisk in the olive oil.
For the Salad:
Add the cooled, cooked pasta to the bowl with the dressing along with the artichoke hearts, spinach, bell pepper, carrots and parmesan cheese. Toss to combine. Season with kosher salt and black pepper to taste.
Notes
This pasta salad can be prepared in advance, just don’t add the spinach until you’re to serve.
- Category: Pasta