For some reason when I think pasta salads I always picture pasta drenched in mayonnaise — not a very appealing thought! However, it really does not have to be as this beautiful and healthy pasta salad recipe shows us. We will use whole grain pasta and a balsamic vinaigrette for this. You will not believe that such goodness is actually not bad for you.
This salad will keep for 3 to 4 days — although you might have to doctor it with some more dressing if it dries up too much. The dressing is very easy to make so don’t worry about it. In fact, you could make an extra batch and have it in your fridge for any other salad you prefer. Perfect for making ahead.
Here is what you are going to need for this scrumptious and delicious pasta salad recipe:
Serves four to six
12 oz. cooked penne pasta – I used whole wheat
1 small carrot – cut in half lengthwise and then in diagonals
½ a small bell pepper, any color – sliced
2 TBS chopped parsley
1 stalk celery – cut in diagonal
1 TBS chopped celery leaves
½ a cup of finely sliced red onion
½ cup seeded and halved black olives
1 cup cherry tomatoes
Place all the ingredients in a large bowl. Add the vinaigrette and toss to coat evenly. Serve and enjoy!
FOR THE VINAIGRETTE:
1 garlic clove — minced
1/3 cup Balsamic vinegar
1/3 cup olive oil
Salt & Pepper
Sprinkle a little bit of salt on the garlic and mash it with the back of a spoon. Place it in a small bowl.
Add the vinegar, some salt and black pepper. Start adding the oil, in a very slow stream and whisk constantly until you are done. Be careful not to add it in too fast as it will separate.
Six servings – CALORIES 345.16; FAT 14.02 grs (sat 1.97; mono 9.68; poly 1.72); PROTEIN 9.2 grs ; FIBER 6.27 grs; CARBS 49.57 grs; CHOLESTEROL 0.00 mg; IRON 3.07 mg; SODIUM 875.26 mg; CALCIUM 52.94 mg
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