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Here is an easy and delicious salad that can be made a few days ahead. It is full of nutrition, flavor and crunchiness!
Serves four to six
12 oz. cooked penne pasta — I used whole wheat
1 small carrot — cut in half lengthwise and then in diagonals
½ a small bell pepper, any color — sliced
2 TBS chopped parsley
1 stalk celery — cut in diagonal
1 TBS chopped celery leaves
½ a cup of finely sliced red onion
½ cup seeded and halved black olives
1 cup cherry tomatoes
Place all the ingredients in a large bowl. Add the vinaigrette and toss to coat evenly. Serve and enjoy!
FOR THE VINAIGRETTE:
1 garlic clove — minced
1/3 cup Balsamic vinegar
1/3 cup olive oil
Salt & Pepper
Sprinkle a little bit of salt on the garlic and mash it with the back of a spoon. Place it in a small bowl.
Add the vinegar, some salt and black pepper. Start adding the oil, in a very slow stream and whisk constantly until you are done. Be careful not to add it in too fast as it will separate.
Six servings – CALORIES 345.16; FAT 14.02 grs (sat 1.97; mono 9.68; poly 1.72); PROTEIN 9.2 grs ; FIBER 6.27 grs; CARBS 49.57 grs; CHOLESTEROL 0.00 mg; IRON 3.07 mg; SODIUM 875.26 mg; CALCIUM 52.94 mg
Print your recipe here – thefrugalchef.com/2013/08/pasta-salad-recipe/
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