Who doesn’t love a good pasta salad? We’re not quite sure, but we do know that our vegan Italian Pasta Salad is made to impress! Filled with juicy tomatoes, crunchy green beans, fresh basil, and soft whole grain pasta, this is a recipe that you will want to share again and again. But be sure to make extras–this disappears quickly at a party! We love that this salad features whole grain pasta, as it’s a healthy alternative to refined grains, as a recent study showed that those who ate whole grain pasta were more likely to have a lower BMI, waist circumference, waist-to-hip ration, and had a lower prevalence of of overweight and obesity (1). So go ahead and enjoy this easy-to-make, sure-to-be-a-crowd-pleaser salad for your next party; it’s one that will delight both your guests and your taste buds!
Italian Pasta Salad
12 ounce package of whole grain pasta
2 cups green beans, snipped, cut in 1/2″ pieces
1 1/2 cups cherry tomatoes, sliced in half
1-15 ounce can canellini beans
1/2 red onion, diced
2 tablespoons basil, optional to garnish
2 tablespoons red wine vinegar
4 tablespoons olive oil
1 1/2 teaspoons Dijon mustard
1 small garlic clove, minced or 1/8 teaspoon garlic powder
1 teaspoon oregano
1/4 teaspoon sea salt
Prepare pasta until al dente, and rinse under cold water and drain. Set aside.
In a salad bowl, combine the pasta, string beans, cherry tomatoes, canellini beans and red onion.
In another small mixing bowl, add red wine vinegar, olive oil, dijon mustard, garlic, oregano and sea salt, and whisk until emulsified.
Pour dressing over pasta ; toss and refrigerate for 1-2 hours until chilled or overnight.
Sprinkle with Parmesan or mozzarella cheese.[br]Most gluten free pasta does not hold well after refrigerated overnight.
(1) Pounis, G., et al. Association of pasta consumption with body mass index and waist-to-hip ratio: results from Moli-sani and INHES studies. Nutrition & Diabetes (2016), 218 (6). doi:10.1038/nutd.2016.20.