I came across some new Pastas recently and was delighted to see some of the new varieties with pureeed vegetables added.
I thought I would give them a try in a pasta salad since my kids aren’t huge fans of the whole wheat pasta when it’s served cold.
Garden Pasta Salad with Greek Vinaigrette
1 12oz box of sprial pasta
1 small zucchini, shredded
1 large cucumber, peeled and chopped
3 tomatoes, chopped
(*For a complete meal I added 1/2 cup of black beans and some steamed kale to mine)
Cook the pasta according to the package. Drain and then drizzle with just a little olive oil to prevent the pasta from sticking while cooling. Place in the refrigerator to cool for about an hour.
When you are ready to serve it, add the veggies and the dressing
1/4 cup of red wine vinegar
1/3 cup olive oil
1 large clove of garlic, minced
1/2 tsp stone ground mustard, optional
1 tsp of honey, optional
1/2 tsp dried oregano
1/2 tsp dried basil (or 5 leaves of fresh basil)
1/2 tsp of salt
Mix all of the ingredients together and pour over the pasta salad.
Source: WFM 1-10