Garden Vegetable Balsamic Pasta Salad

Prep time: 10 minutes | Cook time: 15 minutes | Serves: 6-8Est. calories per serving: 237-317

• 4c. Kaslo Sourdough short pasta

For the Salad:

• 1c. Heirloom tomatoes
• 1/3c. Heirloom carrots
• 1c. Bell peppers
• 1c. English Cucumber
• 1/3c. Radishes
• 1/3c. Red onion
• 1/4c. Green onion
• 2c. Arugula/Spinach
• 1tbsp. Fresh parsley
• 1tbsp. Fresh basil
• 1tbsp. Fresh oregano

Dressing:

• 1/4c. Olive oil
• 1/3c. Balsamic vinegar
• 1/2tsp. Garlic powder
• 1tsp. Italian seasoning
• 1tsp. Dijon mustard
• 2tsp. Maple syrup
• Salt, to taste
• Pepper, to taste

Optional toppings:

• Balsamic reduction drizzle
• Vegan cheese crumbles
• Extra fresh herbs

1. Set a medium-sized pot of water on to boil. Cook pasta according to package instructions, about 5-7 minutes(until just al dente). Strain, and allow to cool. Do not rinse. Place in a covered container in the refrigerator until completely cooled.
2. Chop and slice vegetables into preferred bite-sized pieces, mince red onion, and slice green onion. In a large mixing bowl, combine the vegetables, reserving the herbs and greens. Add cooled pasta to the bowl.
3. Whisk all dressing ingredients together, and drizzle liberally over the pasta ingredients. Mix well, and place in the fridge a minimum of 2 hours, overnight.
4. Just before serving, toss generously with fresh herbs and crisp greens, and pour pasta salad into your favourite serving bowl. Set out a variety of toppings alongside pasta salad, and serve!

This pasta salad is bright, and bursting with summertime flavour all year round!