I'm a fan of cold pasta salads especially in the summer when you can bring it for BBQ's or picnics! This one will be a fan favorite, its very filling and I love all the colors!
2-3cupscooked pastaI like to use Banza - chick pea pasta or gluten free
115oz canblack olives
1/2cupgreen olivesI like the large ones
115oz can organic cannellini beansdrained and rinsed
1cuporganic grape tomatoescut in half
1/2cupradishessliced thin
2tbspfresh basilchopped or cut with scissors
1tbspgarlicminced - I used a garlic scape!
1/4cupItalian vinaigrettesee below for homemade!
1cup cold meatoptional (hard salami, prosciutto, ham etc)
Italian Vinaigrette
1tbspfresh parsleychopped
1tspfresh oreganoor 1/4 tsp dried
1/2tspSea salt
1/4tspcracked pepper
1/4tspdried thyme
1/4tsp garlic powder
1/4 tsp onion powderor minced onion
1/2tsp dijon or grainy mustard
1tbspwhite wine vinegar
1tbsplemon juice
1/4cupolive oilI like quality here or extra virgin
Instructions
Salad
Toss all Salad ingredients together. Measure out 1/4 cup of your vinaigrette and toss into salad. Store in fridge until ready to eat - I like to toss with vinaigrette at least an hour before so the flavors can ignite together.
Vinaigrette
Stir together dried ingredients and then whisk in mustard, lemon juice and vinegar. Slowly whisk in the olive oil to combine.