Hey, Y’all! This pasta salad was absolutely delicious!! Now that the weather is getting warmer here in the Midwest, I was looking for some lighter fare. This was perfect. Our local Farmer’s Market opens soon. I’m very excited for fresh fruits and vegetables!!
For this dish, we need a pasta. I opted for whole wheat rotini. We also need greens-I went with green beans, celery, and broccoli. You see cucumbers in the picture but I opted not to add them at the last minute. I ended up with a perfect ratio of vegetables/beans/pasta, so I left them out. We also need beans. Cannellini beans was the way to go. I also added some cherry tomatoes for a splash of extra color and a burst of sweetness. Lastly, for the dressing, we need apple cider vinegar, garlic, sea salt, and Dijon mustard.
This dish was so simple to make!! Cook the pasta. While that is going, steam the broccoli and the green beans. I like to prep my veggies the day before. It saves me a lot of time on cooking days if I don’t have to wash everything and cut it up.
Let everything cool after you cook it. Top the cooked pasta with the steamed green beans and broccoli, add the diced celery. The celery added a nice crunch to this dish.
Drain and rinse the beans. Add those to the pasta/greens. Cut the little tomatoes in half and add those as well.
For the dressing, whisk together apple cider vinegar, Dijon mustard, finely minced garlic, and sea salt. Once you put the dish all together in a bowl, top with the dressing. I made this pasta salad right in the Tupperware container. Once I added the dressing I was able to just put the lid on and shake it up to distribute the dressing.
