Pasta Salad

This pasta salad is flavorful and perfect to bring as a dish to potlucks! Plus, the dressing recipe is great on all kinds of things, like a green leafy salad or add the sauce on top of beans and a baked sweet potato!

Pasta Salad Ingredients:

• 4 cups pasta
• 1 cup broccoli, chopped small
• 1 12 -ounce can water-packed artichoke hearts, drained and chopped
• 1 purple onion, diced
• 1 red or yellow bell pepper, diced
• 2 medium-sized tomatoes, diced
• 1/4 cup sliced black olives
• 2 tablespoons chopped fresh basil

Dressing Ingredients:

• 1 15 oz can Cannellini Beans (drained and rinsed)
• 1/2 cup water
• 3 Tbs Lemon Juice
• 1 Tbs Red Wine Vinegar
• 1 Tbs Miso
• 1 Tbs Dill Pickle Juice
• 1 Tbs Spicy Brown Mustard
• 1/2 tsp Garlic Powder
• 1/2 tsp Ground Pepper
• 1/4 tsp Dill Weed
• 1/4 tsp Onion Powder

Directions:

1. Cook the pasta according to package directions until al dente. Drain and allow to cool.
2. Lightly steam the broccoli, until just tender and chop all veggies and add to a large bowl.
3. Add all dressing ingredients to your blender and blend on high until smooth.  It may look a little thin, that’s ok, the pasta will soak it up.
4. Gently toss pasta and veggies together and fold in dressing.  Gently stir until everything is well coated.
5. Cover and chill in the refrigerator for at least 1-2 hrs before serving.

Enjoy 🙂