Vegetarian Summer Pasta Salad with Dill Vinaigrette
- Prep Time:
- Total Time:
- Yield: 10 servings
Ingredients
- 1/2 pound green beans
- 1/2 pound small potatoes (a variety of red, purple, and gold are what I used)
- 8 ounces Alessi Organic Penne (or other Alessi pasta)
- 1 15oz can chickpeas, drained and rinsed
- 1 cup cherry tomatoes
- 1 bunch radishes, stems trimmed and sliced in half
- 1/2 cup olives
- • Dressing • •
- 2 tablespoons Alessi White Wine Vinegar
- 1 tablespoon lemon juice
- 3 tablespoons chopped fresh dill
- dash of Alessi Sea Salt and Black Peppercorns
- 1/2 cup Alessi Extra Virgin Olive Oil
Directions
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Prepare an ice bath by combining water and ice in a large bowl. Set aside.
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Bring a large stockpot full of salted water to a boil. Add the green beans and cook for 4 to 5 minutes or until tender but crisp. Use tongs to transfer the cooked beans into the ice bath and set aside.
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Using that same boiling water, add the potatoes and let them boil for 12 to 15 minutes or until easily pierced with a fork. Drain and set aside.
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Meanwhile, bring another stockpot of salted water to a boil. Add pasta and cook according to the package directions. Remove from heat and strain.
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Transfer pasta to a large but shallow serving dish, making sure to pile the pasta a bit higher on one end. Top with green beans, potatoes, chickpeas, tomatoes, radishes, and olives. Alternatively, you can just toss all the ingredients together for a more traditional looking pasta salad.
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In a small bowl, whisk together vinegar, lemon juice, dill, salt, and pepper. Slowly pour olive oil into the mixture while constantly whisking to emulsify the dressing. Pour over the pasta salad.
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Cover and let chill in the fridge for at least a half an hour before serving to let flavors develop.
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