Fresh Fusion Pasta Salad
Get ready to tantalize your taste buds with this vibrant, sans-mayo pasta salad that’s bursting with flavor and nutrients! With its medley of fresh ingredients and clever use of pantry staples, this recipe is a game-changer for any meal.
Gather Your Ingredients
For this easy-to-make salad, you’ll need:
- 1 can kidney beans
- 1/2 cup kalamata olives, halved
- 1 cucumber, diced
- 2 bell peppers, diced
- 8-ounce jar marinated artichoke hearts
- 1 red onion, finely diced
- 1/2 cup Italian parsley, chopped
Cooking Up a Storm
Begin by boiling salted water for your pasta. While that’s cooking, combine the kidney beans, olives, cucumber, bell peppers, artichoke hearts, and red onion in a large bowl. Feel free to add some cherry tomatoes for extra flavor and color!
Vinaigrette Magic
Next, create a zesty vinaigrette by mixing together:
- 2 minced garlic cloves
- 2 tablespoons lemon juice
- 3 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
Season with salt and pepper to taste, then slowly stream in olive oil until the dressing reaches your desired consistency.
Bringing it All Together
Once your pasta is al dente, add it directly to the bowl with the veggies. Pour the vinaigrette over the top and let it marinate, allowing the pasta to absorb all the flavors. Serve warm or chilled from the fridge – either way, it’s a winner!
With a total prep time of just 25 minutes, this salad is perfect for a quick lunch or dinner that’s both healthy and delicious. So go ahead, give it a try, and enjoy the fresh fusion of flavors!
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