Amazing Pasta Salad Recipe
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Category: |
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Ingredients: |
Ingredients: 20 ounces corkscrew pasta - cooked, rinsed and drained
1 can black beans, rinsed and drained
1 can garbanzo beans, rinsed and drained
1 cup feta cheese, crumbled
1/3 cup fresh cilantro, chopped
4 green onions, chopped
25 Spanish or green olives, sliced plus 1/4 cup of the juice
1/2 cup Kalamata olives, sliced
1 cup artichoke hearts, sliced
3/4 cup pepperoncinis, sliced plus 1/4 cup of the juice
1/2 cup sundried tomatoes, cut in small pieces
Optional: Veggies for roasting such as red onion, zucchini and yell bell pepper (color is good!)
Dressing:
1 cup Dibettas garlic-parsley dressing
3/4 cup balsamic vinegar
Reserved green olive juice
Reserved pepperoncini juice
1/2 cup light olive oil
1 teaspoon garlic powder
1 teaspoon lemon pepper
1 teaspoon dry mustard
3 tablespoons honey
(Can substitute 2-1/4 cups of Newman's Own Italian Salad Dressing - add reserved juices, but none of the spices, oil or vinegar.)
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Directions: |
Directions:If using roasted veggies, preheat oven to 400º. Chop onion, slice zucchini and cut bell pepper into large chunks - toss with about 1 tablespoon olive oil and spread onto a baking sheet. Bake in preheated oven for approximately 20 minutes, stirring occasionally, until soft and slightly brown. Remove from oven and allow to cool before adding to the other salad ingredients.
Meanwhile, cook, rinse and drain pasta. In a large bowl, toss together all ingredients from pasta to roasted veggies, reserving the olive and pepperoncini juices to mix with the dressing.
In a large jar, mix together all dressing ingredients, including reserved juices. Pour over salad and refrigerate for several hours or overnight before serving. |
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Number Of
Servings: |
Number Of
Servings:12 to 15 as a side dish |
Preparation
Time: |
Preparation
Time:90 minutes |
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