Photo Credit: Photorun/ adobe stock
This pasta salad is a healthy twist on the usually salad with refined carbs and high-fat creamy dressing.
INGREDIENTS
SERVES 25
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28 oz dry whole-wheat pasta
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2 cups Grape Tomatoes
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12 oz Artichoke Hearts
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1 zucchini(s)
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1 red bell pepper
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1/4 medium onion Vidalia
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8 oz Extra Virgin Olive Oil
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1/3 cup Parmesan cheese
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12 oz Champagne Vinaigrette
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3 tbsp Dijon Mustard
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1/3 cup Basil Pesto
DIRECTIONS
1
Cook pasta according to package directions. Drain and rinse with cold water.
2
While pasta cooks, prepare vegetables and cheese then toss together in a very large bowl or serving container. (Note the yield so plan accordingly.)
3
Once pasta has cooled, add pasta to bowl with other ingredients. Toss together.
4
Whisk together dressing and Dijon mustard. Using a large spoon (or your hands), toss ingredients together.
5
Refrigerate at least one hour (or overnight). Stir in basil before serving.
6
*Note that I used T. Marzetti Champagne Binaigrette but Ghirard's is also a favorite. My mom swears by Marie's Creamy Italian as a delicious option. Recipe courtesy of Holley Grainger, M.S., RD: http://holleygrainger.com/