veggie pasta salad with balsamic dressing
Pasta salad has never been easier. Just add your fave veggies and top with a simple balsamic dressing!
Servings 4
Ingredients
balsamic vinaigrette
- ¼ C olive oil
- 3 tablespoon balsamic vinegar
- 1 teaspoon dijon mustard
- 1 teaspoon coconut nectar or maple syrup
- ¼ teaspoon garlic powder
- sea salt & ground black pepper, to taste
veggie pasta salad
- 12 oz / 350 g farfalle (about 6 cups cooked pasta)
- ½ a red bell pepper, finely diced
- ½ a carrot, finely diced
- ½ an English cucumber, finely diced
- ½ C cherry tomatoes, halved
- ½ an avocado, diced (add in the morning!)
- ½ C raw or roasted walnuts
- balsamic vinaigrette, from above
Instructions
- Toss cooked pasta with veggies and balsamic vinaigrette. Store in the fridge. Add avocado right before serving or in the morning before packing up your lunch to prevent browning.
Notes
If you're making both pasta salads for the week in this meal plan then cook the amount of pasta listed in this recipe and use half for this recipe and half for the other.