Roasted Garlic Pasta Salad

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Nutritional Info
  • Servings Per Recipe: 20
  • 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

View full nutritional breakdown of Roasted Garlic Pasta Salad calories by ingredient


Introduction

Recipe found at https://www.cookwithcampbells.ca/recipe/ro
asted-garlic-pasta-salad-fresh-herbs/<
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My family loves this salad so much, I edited the recipe from the original to account for doubling the batch. I also changed the stock I used from Campbell's No Salt Added Chicken Broth to a no salt added, vegetable buillon cube Recipe found at https://www.cookwithcampbells.ca/recipe/ro
asted-garlic-pasta-salad-fresh-herbs/<
BR>
My family loves this salad so much, I edited the recipe from the original to account for doubling the batch. I also changed the stock I used from Campbell's No Salt Added Chicken Broth to a no salt added, vegetable buillon cube
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)

Tips

I calculated for smaller servings, as a side dish, but it's easy to double-up for a main size salad


Directions

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