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Summer Harvest Vegetable & White Bean Pasta Salad
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The sweet tang of balsamic vinegar makes grilled or roasted vegetables shine in the simple and satisfying salad. It’s easy to customize with the vegetables you love as well, just keep the measurements of veggies about the same.
serves 6


1 tablespoon balsamic vinegar

1 teaspoon Dijon mustard

2 garlic cloves, crushed

1 teaspoon dried Italian herb mix

1 teaspoon kosher salt

2 tablespoons olive oil

2 cups broccoli florets

8 ounces sliced mushrooms

1 red bell pepper, seeded and cut into 1 inch pieces

1 medium zucchini, cut into 1/4-inch thick rounds

1 medium yellow squash, cut into-1/4 inch thick rounds

1 dry pint cherry tomatoes, halved

1 red onion, cut into 1 inch pieces

For the Pasta

1/3 cup prepared pesto

1/2 pound fusilli or curly pasta cooked according to package direction, drained and cooled

1 15-ounce can cannellini beans, drained and rinsed

1/4 cup freshly grated Parmesan or Romano cheese

A generous drizzle of balsamic vinegar

Olive oil if needed

Red pepper flakes to taste if you like a little spice!

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Summer Harvest Vegetable & White Bean Pasta Salad
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
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1. In a small bowl, whisk together balsamic vinegar, mustard, garlic, Italian herbs, and 1 teaspoon salt. Add 2 tablespoons oil and whisk until emulsified.

2. In a large bowl, add chopped vegetables and dressing and toss to evenly coat. Grill in grill pan on a medium fire, turning frequently to prevent burning, or place onto sheet pans and roast in oven at 425 degrees for 30 minutes, tossing halfway through.

3. In a large bowl combine the cooked pasta, pesto and beans and toss with the grilled or roasted veggies, Parmesan cheese, and toss well to coat. Add a little olive oil if mixture seems a bit dry then drizzle with balsamic vinegar and top with red pepper flakes, if using. Serve chilled or at room temperature.

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