Balsamic Pasta Salad

Scott and Emma have been craving pasta lately, so I’ve been having fun finding new ways to enjoy it! 

This Balsamic Pasta Salad is easy to make, fresh, colorful, and bursting with Mediterranean-inspired flavors.

Made with gluten-free rotini, fresh veggies, herbs, and a tangy homemade balsamic dressing, it’s the perfect reminder that nourishing meals can be simple, delicious, and enjoyed together.

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

1. Cook the pasta according to the package directions. Drain and rinse in cold water until cooled to room temperature.
2. 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.
3. Combine the cooked pasta with all the vegetables in a bowl, add the balsamic dressing, and toss lightly until coated. Enjoy immediately.
4. 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