Savoury Apple Pasta Salad
This colourful pasta salad is perfect for a backyard barbeque or picnic. The Italian flavours of the artichokes, tomatoes, basil and lemon are enhanced by the sweetness of the apples. The flavours will intensify if allowed to rest in the refrigerator before eating. The whole-wheat pasta noodles used in this salad are a healthier option than plain white flour pasta. Most grocery stores now carry whole-wheat pasta in every size and shape. Try making this pasta salad to add some spring time colour to your next meal.
Serves 8 to 10.
3 cups of whole wheat penne pasta noodles, cooked and cooled to room temperature
1 jar (170 ml) marinated artichoke hearts, roughly chopped
2 apples, peeled, seeded and chopped into small pieces
1 yellow pepper chopped into small pieces
1 red pepper chopped into small pieces
1 cup cherry tomatoes sliced into quarters
1 cup asparagus, sliced into diagonal pieces and blanched
1 small zucchini (about 1 1/4 cups), quartered and sautéed just until tender
Dressing:
1/2 cup vegetable oil
3 1/2 tbsp. fresh lemon juice
Zest of 1 lemon
2 tsp. Dijon mustard
2 tbsp. finely grated Parmesan cheese
1 clove of garlic finely minced
1/2 tsp. salt, plus more to taste, if desired
1/4 tsp. black pepper
2 tsp. dried basil leaves
3 tbsp. chopped fresh flat leaf parsley
In a large pot, cook pasta in salted water until desired doneness. Be sure not to overcook pasta or it will become soggy. Drain and run under cold water. Drain again and allow pasta to cool to room temperature. While pasta is cooking, prepare asparagus and zucchini. Blanch sliced asparagus by boiling in hot water for a few minutes. Drain and run under cold water. Drain and set aside. In a small saucepan sauté zucchini in a tiny amount of vegetable oil. Sauté just until tender. In a large mixing bowl, add cooled pasta, chopped apples, chopped artichoke hearts, red and yellow peppers, cherry tomatoes, asparagus and zucchini. Toss well to combine. Set aside.
Prepare dressing by adding all ingredients together in a plastic container with a tight fitting lid. Shake vigorously until all ingredients are well combined. Pour dressing over the pasta salad and toss well to combine. Add more salt and pepper as desired. Cover with plastic wrap and place in the refrigerator for at least a half and hour to allow flavours to combine and intensify.
Per Serving: 299 Calories, 39.7 grams carbohydrate (46%), 7.8 grams protein (11%), 14.1 grams fat (43%), 2.5 grams fibre. 1 serving of fruits and vegetables per person. Suitable for diabetic and heart healthy diets, not low fat.