Only 15-20 mins prep. Pasta is done in about the time it takes to prep veggies and dressing!
See Gluten Free notes.
Italian Pasta Salad - VegWithMandy.com
-makes three 3 cup servings.
In stock pot or soup pot, boil according to directions (~8-10 mins):
- 1 and 1/2c. Elbow, Bowtie or Penne pasta
Meanwhile, place in large bowl:
- 1 medium (“on-the-vine”) tomato, diced -or- ~15 cherry tomatoes, halved
- 1 bell pepper (preferably red, orange, or yellow), diced
- 15 oz kidney beans, rinsed/drained (consider low-sodium/Organic)
- 1/4 - 1/2 c kalamata olives
- 5-7 artichokes hearts, halved into bite sized pieces, if needed
- ½ red/purple onion, diced
- 1-2 small cucumbers, diced (optional)
Add cooked/drained pasta to bowl.
Pour over Italian Dressing (below).
Stir.
Allow flavors to meld several hours for best flavor.
Italian Dressing
- 1/4 c. Olive oil
- 2 Tbsp red wine vinegar
- 1 Tbsp lemon juice
- 2 Tbsp parsley, dried
- 1/4 - 1/2 tsp salt (omit if on low-sodium diet)
- 1 clove garlic, minced
- 1/4 tsp oregano
NOTES:
*My favorite brand of gluten-free pasta is Tinkyada, although more and more GF pastas are becoming available. Note that GF pasta leftovers tend to stick together more than wheat pastas. Flavor is not hindered, but you may consider re-heating for 10-15 seconds, to enhance texture.
**Cucumbers can spoil quickly. If you're not sure you'll eat the entire recipe in 3-4 days, I recommend omitting the cucumbers. I've replaced with diced zucchini before to still get a green vegetable in my meal; zucchini lasts a little longer than cucumbers.
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