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pasta salad

Garden Picnic Pasta Salad

July 22, 2019 By marketeditor

Recipe courtesy of Barb Biagioli, board-certified holistic health coach and nutrition consultant

Ingredients
*Ingredients currently available at the farmers’ market

For the pasta salad:
● 1 box green lentil pasta, cooked
● 1 cup cherry tomatoes*, halved
● 1 zucchini*, cubed
● 1 yellow squash*, cubed
● 1 cup spinach*, chopped
● ½ cup basil*, chopped
● ½ cup walnuts, chopped

For the dressing:
● ½ cup sun-dried tomatoes
● ¼ cup olive oil*
● ¼ cup balsamic vinegar
● 2 garlic cloves*
● 1 tsp sea salt

Instructions

  1. Cook the pasta according to the directions and allow to cool.
  2. In a large mixing bowl, place the cooled pasta, chopped vegetables, herbs, and nuts. Stir to combine and set aside.
  3. Combine the sun-dried tomatoes, olive oil, balsamic vinegar, garlic and sea salt in a blender or food processor. Pulse or blend until creamy and smooth. Taste and adjust the seasonings as necessary.
  4. Add the dressing to the large mixing bowl of pasta and vegetables. Toss well to combine.
  5. Serve immediately or chill for an hour and enjoy!
Photo by Pattie Garrett

Filed Under: News, Seasonal Recipes Tagged With: basil, cherry tomatoes, cloves, olive oil, pasta, pasta salad, picnic, Spinach, Squash, yellow squash, Zucchini

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