Roasted Garlic Pasta Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
.5 tsp Garlic powder 1 tsp Pepper, black 16 grams Fresh Chives 394 grams Radishes 1.33 tbsp Honey 8 tbsp Extra Virgin Olive Oil 1 tsp Salt, Sifto Table Salt 8 tbsp Bragg Apple Cider Vinegar 6 serving GoBio Organic No Salt Added Vegetable Bouillon Cubes (Canada) (1 serving = 3.7g/.33 cube) 6 tsp French’s Dijon Honey Mustard (Canada) 150 gram Sunflower Microgreen 680 gram(s) Catelli Gluten Free Fusilli (Canada) (1 serving = 85g) 2 cup Del Monte No Salt Added Sweet Peas (Canada) (1 serving = 125ml/ 1/2cup)
1. In a large saucepan, bring 3 1/2 cups (875 mL) of the broth to a boil. Add pasta and reduce heat to simmer, cover and cook, stirring occasionally, until most of the liquid has been absorbed and the pasta is al dente, about 10 minutes. Remove from heat and transfer to a large bowl.
2. In a small bowl or measuring cup, pour the remaining broth and whisk together with the olive oil, lemon zest, vinegar, grainy Dijon, honey, salt and pepper.
3. Pour dressing over pasta and let cool completely. Toss with fresh herbs, peas, radishes and micro-greens.
Serving Size: makes 20 servings - 158g
2. In a small bowl or measuring cup, pour the remaining broth and whisk together with the olive oil, lemon zest, vinegar, grainy Dijon, honey, salt and pepper.
3. Pour dressing over pasta and let cool completely. Toss with fresh herbs, peas, radishes and micro-greens.
Serving Size: makes 20 servings - 158g
Nutritional Info Amount Per Serving
- Calories: 200.6
- Total Fat: 6.7 g
- Cholesterol: 0.0 mg
- Sodium: 146.7 mg
- Total Carbs: 31.2 g
- Dietary Fiber: 2.3 g
- Protein: 3.4 g
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