Pasta and Parmesan Salad
This hearty italian inspired pasta and parmesan salad recipe could definitely be considered a meal in itself - or would pair very nicely with our Greek Pitas.
| 1/4 cup | extra-virgin olive oil |
| 1/4 cup | red wine vinegar |
| 2 tbsp. | Dijon mustard |
| 2 | cloves garlic, minced |
| | salt and pepper, to taste |
| 1/4 cup | Parmesan cheese, grated |
| 3 oz. (90 g) | salami |
| 3/4 cup | Kalamata olives, pitted |
| 2 cups | cherry tomatoes |
| 6 cups | penne (or other small pasta) |
| 1 | red pepper, chopped |
| 1/2 cup | fresh basil, chopped |
In a large bowl, whisk together the oil, vinegar, mustard, garlic, and salt and pepper (to taste). Add the parmesan cheese. Set aside.
Meanwhile, cook the pasta until tender but firm. Drain, reserving 1/2 cup of the pasta water. Rinse the pasta under cold running water and drain well. Add to the dressing, along with the reserved pasta water.
Cut the salami into thin strips, cut the olives and tomatoes in half and add to the pasta, along with the chopped red pepper. Toss to combine.
This may be made the day ahead of your picnic, just cover and refrigerate until it's time to go!
Healthy Salad Tips:
- For extra fibre in this pasta salad, choose a whole-wheat/whole-grain pasta.
- The tomatoes in this dish provide you with lycopene (a powerful antioxidant), as well as vitamins A and C, potassium and fibre. The red pepper in this pasta salad is one of the most nutrient rich vegetables. It contains more than 100% of the recommended daily allowance of vitamin C and plenty of beta-carotene. They are also a very good source of two carotenoids which help lower the risk of macular degeneration (a leading cause of blindness).
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