Spring Pasta Salad w/ Lemon Dressing
To make it spring like I added white beans, artichokes, and fresh spinach along with that lemony dressing that really brings all the flavors together. Once the pasta was cooked, I added it to the pan with artichokes, spinach, and beans, topped it with gluten-free bread crumbs, and broiled it for a few minutes to give it a bit of a crunch (totally optional). This recipe is good cold or warmed up. You can add the dressing right away and it will hold up in the pasta too. Feel free to swap the veggies and beans or even add in chicken. The possibilities are endless!
Cherise.mazur
Quick & easy pasta salad for an easy weeknight dinner or BBQ. Versatile to mix up the veggies and protein. Can be made GF & Vegan.
1 box Jovail Foods GF Pasta (or any pasta)
1 can quartered artichokes, drained & rinsed
1 can white beans, drained & rinsed
1-2 cups fresh spinach
1/2 cup gf breadcrumbs (optional)
1/2 cup olive oil
1/4 cup lemon juice
1 tbsp maple syrup
2 tbsp honey mustard
salt & pepper to taste
add filtered water as needed to thin out
Cook pasta according to instructions. Tip: rinse gf past with cold water after cooking to prevent sticking
While pasta is cooking, make the dressing by adding all the ingredients to a blender and blend until mixed well. Adding water as needed to thin out
Add artichokes, beans and spinach to a large baking dish Top with cooked pasta and mix well so the spinach wilts a little. Top with dressing and mix well.
Optional: sprinkle breadcrumbs on top and broil at 450f for about 5-7 minutes until browned a little.
Enjoy warm out of the oven. Option to not use breadcrumbs and keep it a room temperature pasta salad, Either way its delish!