Fresh, delicious and flavourful, this easy pasta salad features penne, bell pepper, cannellini beans, peas, basil, parsley and a tangy lemon oregano vinaigrette.
20 Minute Pasta Salad
1 (398 mL) can cannellini beans, drained/rinsed
2 ounces Jovial brown rice penne
2 cups frozen peas
2 red bell peppers, diced
6-7 mini sweet peppers, sliced
1/4 cup basil, finely chopped
1/4 cup parsley, finely chopped
lemon oregano vinaigrette
1/4 cup extra-virgin olive oil
3-4 garlic cloves, minced
1 tablespoon white wine vinegar
1 tablespoon dried oregano
1 teaspoon chili flakes
1 teaspoon pure maple syrup
2 lemons, juiced
Sea salt and cracked pepper, to taste
Bring a large pot of salted water to a boil over high heat. Cook pasta according to package directions.
In a small bowl, combine olive oil, garlic, vinegar, oregano, chili flakes, maple syrup, lemon juice, salt and pepper. Marinate beans in dressing until you're ready to build your salad.
Add frozen peas to pasta water 2 minutes before pasta is done. Drain pasta and peas in a colander and run under cold water; set aside to cool for 5 minutes.
Combine pasta and peas in a bowl with peppers, basil and parsley. Add dressing and beans, toss to combine.
Serve garnished with chili flakes and freshly ground pepper.
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