Tuscan Bean and Pasta Salad
This hearty and filling salad is a great entree or side dish to bring to an outdoor picnic because you can make it in advance and it avoids ingredients that spoil quickly such as mayonnaise and dairy products. Fresh veggies and beans help give it a delicious crunch as well as protein to help you and your family play all day long!
Mix together the olive oil, lemon juice, vinegar, Italian seasoning, minced garlic, honey, sea salt and pepper in a large bowl and set aside.
Cook the pasta according to the package for 9 minutes. Drain, rinse under cold water, and drain again.
Add the garbanzo beans, pasta, sun-dried tomatoes, diced zucchini, parsley and red onion and mix to combine. For best flavor allow the bean/pasta mixture to marinate 3 hours or over night.
Optional: Just prior to serving toss in baby spinach for added greens.
|Source||Recipe courtesy Selva Wohlgemuth, MSN ('14), Bastyr University 2014-15 dietetic intern, via her blog Poppies and Papayas.|