Balsamic pasta salad, a satisfying summertime packable meal full of flavor, texture, and nutrition. Vegan, oil-free, gluten-free and easy!_________________________________Plant Diversity: Striving for 30 different plants per weekThe number of plants in this recipe: At least 8 plants
Prep Time15 minutesmins
Cook Time6 minutesmins
Total Time15 minutesmins
Course: Main Course, Salad, Side Dish
Cuisine: American, Italian, Mediterranean
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4
Calories: 342.36kcal
Equipment
knife and cutting board
measuring cups and spoons
small prep bowl
pasta pot, water, burner, colander
large prep or salad bowl
Ingredients
8ouncerotini pastaor similar; gluten-free if necessary
1 ½cupsspinachor other leafy green, torn or chopped
1 ½cupslettucetorn or chopped
1cupcherry tomatoessungold or other; sliced if desired
½cupfenneldiced
½cupbell peppersany color, diced
½cupsnap peasor sugar peas, sliced; or other fresh veggie
1canwhite beanslike cannellini, butter, chickpeas; drained and rinsed, or cooked
⅓cupaged balsamic vinegaror use Balsamic Dressing (below)
Optional additions
¼cupvegan cheeselike Miyoko's Garlic and Herb wheel; optional
¼cupmintor other fresh herb, like parsley or lemon balm
¼cupbasilor other fresh herb, like chervil, burnett, or edible flowers
First, cook the pasta. While it's cooking, wash and dry the veggies and herbs and drain and rinse the beans (if canned). Cook the pasta until al dente. Then, strain the pasta, rinse in cold water to stop the cooking process, and place the pasta in a large salad or prep bowl.
As you prepare the veggies, add them to the bowl with the pasta.
Finally, add the aged balsamic or balsamic dressing, toss, and add any toppings like herbs, sprinkles, or cheese to individual servings.
Serve the pasta salad in bowls or plates and top with any herbs, sprinkles, or cheeses you'd like.
Refrigerated storing: For best results, store the soft-leaf ingredients like the lettuce, spinach, and herbs separately and add them right before serving. The longer the pasta sits with the dressing/balsamic, the more it absorbs it and some of the flavor can be lost; therefore, add a little extra vinegar/dressing before storing or right before serving. Eat within 1-2 days.
Notes
Makes 4 large main one-dish meals or 8 side dishes. Cook and prep times can overlap to have this dish ready in 15 minutes. Adding optional ingredients and making the salad dressing will increase prep time.Makes a great packed lunch! Follow the storing guidelines above (using a travel cooler).