I don’t like any traditional pasta salads so I made my own version last weekend with a rainbow of vegetables, whole wheat pasta, and a sauce with a basil pesto base. It was super refreshing and easy to make. A great dish to bring to a summer BBQ or to serve to a large group of people.

 

Ingredients:
-1 bag whole wheat pasta
-1/2 cup peas
-1 cup green beans
-1/2 cup shredded carrots
-1/4 cup red onion, chopped
-1/2 cup peppers, chopped
-2 scallions, chopped
-1 tblspn olive oil
-2 tblspns apple cider vinegar
-2 tblsppns basil pesto
-1 tspn dijon mustard
-salt and pepper to taste

 

Directions:
-Boil a big pot of water
-Cook pasta in the boiling water for 10 minutes with a pinch of salt
-Add peas and green beans to the cooking pasta for the last 2 minutes
-Strain pasta, beans, and peas in a strainer and pour cold water over them to cool down
-Add all the vegetables to the pasta in a big bowl
-In a small bowl, mix oil, vinegar, mustard, pesto, salt and pepper
-Pour sauce over the pasta mix
-Serve room temperature
-Enjoy!

 

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