Cooked - Anti-inflammatory Pasta Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Anti-inflammatory Pasta Salad

2.0

½ cup farfalle pasta

¾ cup arugula

¾ cup canned cannellini beans, drained and rinsed

¼ red bell pepper, diced

1 green onion, diced

2 tbsp black olives, sliced

2 tbsp sun-dried tomatoes in oil

2 tbsp fresh basil, chopped

2 tbsp fresh mint, chopped

2 tbsp fresh parsley, chopped

¼ cup vegan feta or traditional feta

2 tbsp extra-virgin olive oil

1 tbsp red wine vinegar

1 tsp pure maple syrup

1 tsp Dijon mustard

½ garlic clove, finely minced

⅛ tsp sea salt

⅛ tsp ground black pepper

Cook farfalle pasta according to package directions until al dente. Drain and rinse under cold water until completely cool.
In a small bowl, whisk together all vinaigrette ingredients until fully combined.
In a large mixing bowl, combine cooled pasta, arugula, beans, vegetables, and herbs.
Pour vinaigrette over the salad and gently toss to coat evenly.
Pour vinaigrette over the salad and gently toss to coat evenly.
Store leftovers in airtight containers in the fridge for up to 4 days.

Course🍚Side Dish

Diets🥕Vegetarian...

Category🥗Salad

CuisineMediterranean

Occasions📆Everyday🏞️Picnic🍲Potluck

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created 45 weeks ago

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