Italian Pasta Salad with Balsamic Vinaigrette

• Vegetarian

• Produce

  • 1 1/2 tsp Basil, dried
  • 3 Carrots
  • 3 Celery, ribs
  • 1/4 tsp Garlic powder
  • 1 Italian parsley, fresh
  • 1 can Kidney beans, red
  • 1 tsp Oregano, dried
  • 1 Red onion, small
  • 2 Yellow bell peppers

• Condiments

  • 6 tbsp Balsamic vinegar, organic
  • 1 can Black olives

• Pasta & Grains

  • 1 16 oz. package Fusilli pasta, organic

• Baking & Spices

  • 2 tbsp Coconut sugar
  • 1 Pepper, fresh ground
  • 1 1/2 tsp Pink salt

• Oils & Vinegars

  • 5 tbsp Olive oil

• Dairy

  • 1 Cashew parmesan

Found on whereyougetyourprotein.com

Description

Ingredients

• 16 oz. package of organic fusilli pasta (for GF option use gluten-free pasta)
• 1 can black olives, drained and sliced
• 1 can red kidney beans, drained and rinsed
• 2 yellow bell peppers, chopped
• 3-4 celery ribs, chopped
• 3 carrots, coined then cut in half
• 1 small red onion, finely chopped
• Fresh Italian parsley for garnish, chopped
• 7 Tablespoons organic balsamic vinegar
• 6 Tablespoons olive oil
• 2 1/2 Tablespoons coconut sugar
• 1 1/2 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1 1/2 to 2 teaspoons pink salt, or to taste
• Cashew parmesan
• Fresh ground pepper, to taste

Directions

• Cook pasta to al dente, per directions on the package. Then drain and rinse with cool water to keep the pasta from further cooking.
• While the pasta cooks prep the veggies and dressing.
• Slice the carrots into coins, then cut each coin in half.
• Slice the olives.
• Cut the bell pepper into strips. Then cut bite-sized pieces from the strips.
• Chop the celery into bite-sized pieces
• Finely chop the onion.
• Set the veggies aside and prep the dressing.
• To emulsify the oil and vinegar, add all ingredients to a mason jar (or lidded jar/cup) and shake vigerously for about 30 seconds. Alternatively, you can use a blender or mixer, but I found mixing it by hand doesnt fully incorporate the oil and vinegar.
• Add the cooked pasta to a large bowl. Pour 3/4 of the dressing over the pasta and toss to coat evenly.
• Now, toss in the veggies.
• Pour in the remaining dressing and toss one last time.
• Garnish with fresh chopped parsley.
• Chill in the fridge for about an 30 min to an hour before serving.