What’s a summer barbecue without a delicious pasta salad? Our Italian Style Pasta Salad is a perfect addition to almost any meal. Filled with veggies and protein-packed chickpea pasta, a zesty dressing and fresh herbs, this salad is a must-have on the menu. Plus, it adds an extra nutritional boost to compliment whatever you throw on the grill. And for the pasta lover who cannot tolerate wheat, this gluten-free version of a traditional summer recipe is just as yummy as the real thing! You will love it for the taste-of-it and your body will love it for the health-of-it!
Nutrient Booster: Chickpea Pasta
Did you know that chickpeas can make delicious pasta? Chickpea pasta from Banza is a protein-packed, high fiber pasta with 50% less net carbs than traditional pasta. Naturally gluten-free and certified non-GMO, this pasta tastes great in all of your favorite pasta recipes. Chickpeas are also low on the glycemic index and contain several key vitamins and minerals. That’s why we are so impressed with this delicious pasta alternative and we love including it in our Italian Pasta Salad recipe.
Try our Italian Pasta Salad at your next summer BBQ. For more menu ideas, serve this delicious salad with our Blended Portobello Hamburgers, Chard Salad with Carrots, Beets and Sunflower Seeds, and our Vanilla Chai Popsicles!
Italian Pasta Salad
- 1 (12 ounce) package whole grain penne
- 2 cups green beans, snipped and cut into 1/2" pieces
- 1 teaspoon olive oil
- 1 1/2 cups cherry tomatoes, sliced in half
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 1/2 red onion, diced
- 2 tablespoons basil, to garnish
- 2 tablespoons red wine vinegar
- 3 tablespoons extra virgin olive oil
- 1 1/2 teaspoons dijon mustard
- 1 small garlic clove, minced or 1/8 tsp garlic powder
- 1 teaspoon oregano
- 1/4 teaspoon sea salt
Prepare pasta al dente as directed, adding green beans to the boiling water for the last 2 minutes then rinse under cold water and drain. Add 1 teaspoon olive oil to the pasta mixture and stir well. Set aside.
In a salad bowl, combine the pasta and green bean mixture with cherry tomatoes, cannellini 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 if desired.
Serving size: 2 cups, Calories: 330 calories, Fat: 10 grams, Saturated fat: 1 grams, Carbohydrates: 55 grams, Sugar: 3 grams, Sodium: 135 milligrams, Fiber: 10 grams, Protein: 13 grams, Cholesterol: 0 milligrams