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.)


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

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