Balsamic Pasta Salad
This Balsamic Pasta Salad is super fresh and bursting with delicious Mediterranean flavors. I use gluten-free rotini pasta and top it with Nutritional Yeast for a "cheesy" flavor. (Plus, Nutritional Yeast contains energizing vitamins.)
Enjoy!
Balsamic Dressing Ingredients
- 6 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons pure maple syrup
- 1 1/2 teaspoons dried basil
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons sea salt
Pasta Salad Ingredients
- 1 (12 oz) package whole-grain rotini pasta
- 2 1/2 cups cherry tomatoes, slices in half
- 1/4 cup water
- 1 cup fresh basil, chopped
- 2 cups spinach, chopped
- 1 cup artichoke hearts (canned or jarred in brine or water), chopped
- 1 cup pitted Kalamata olives
Balsamic Dressing Directions
- Whisk together all the ingredients in a small bowl or jar until completely combined.
Pasta Salad Directions
- Cook the pasta according to the package directions. Drain and rinse in cold water until cooled to room temperature.
- Meanwhile, combine the cherry tomatoes with 1/4 cup of water in a skillet. Cover and let cook over medium heat until the tomatoes begin to burst, about 6 minutes.
- Combine the cooked pasta with all the vegetables in a bowl, add the balsamic dressing, and toss lightly until coated. Enjoy immediately.
- If serving later, store the pasta mixture in the fridge separate from the dressing for up to 3 days. When ready to serve, pour the balsamic dressing over the top and toss.
Recipe Source: Plant You Cookbook by Carleigh Bodrug