Corinne Quesnel
Elevate your summer gatherings with this Italian pasta salad. Bursting with Mediterranean flavours and vibrant colours, this refreshing dish is a celebration of seasonal produce. Perfect for picnics, barbecues, or a light lunch on a sunny day, each forkful delivers a symphony of fresh ingredients and zesty dressing, promising to delight your taste buds!
Make it al dente
Gluten-free pasta can become mushy if overcooked. Cook pasta just until al dente, and then be sure to rinse it under chilly water to stop the cooking process and cool it down quickly.
Italian Pasta Salad
Ingredients
- 2 3/4 cups (650 mL) dry chickpea or lentil rotini pasta
- 1 large red bell pepper, diced
- 1 1/2 cups (350 mL) broccoli, chopped into small pieces
- 2 Tbsp (15 mL) lemon juice
- 2 Tbsp (30 mL) Dijon mustard
- 1 Tbsp (15 mL) pure maple syrup
- 1/2 tsp (2 mL) dried basil
- 1/2 tsp (2 mL) dried oregano
- 2 garlic cloves, minced
- 1/4 tsp (1 mL) black pepper
- 3 Tbsp (45 mL) extra-virgin olive oil
- 8 oz (225 g) bocconcini cheese
- 2/3 cup (160 mL) sliced black olives
- 1/2 tsp (2 mL) flake salt (optional)
Nutrition
Per serving:
- calories445
- protein30 g
- total fat13 g
- sat. fat4 g
- total carbohydrates63 g
- sugars12 g
- fibre15 g
- sodium191 mg
Directions
01
Boil pasta according to package directions. Drain and set aside to cool completely.
02
To large bowl, add diced red bell pepper and broccoli, then add cooled pasta.
03
In medium bowl, combine lemon juice, Dijon mustard, maple syrup, basil, oregano, minced garlic, and black pepper. Slowly add in olive oil and whisk to emulsify. Alternatively, add dressing ingredients to a Mason jar and shake vigorously for 10 to 15 seconds, or until fully combined.
04
Pour dressing over pasta salad, toss with bocconcini and black olives, and top with flake salt, if using.
