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    Home → Recipes → 30 minutes or less

    Provencal Pasta Salad

    Published: Apr 16, 2019 · Modified: Dec 27, 2019 by Alkaline Recipes with Leave a Comment

    Jump to Recipe - Print Recipe

    Provencal Pasta Salad. It is spring time, and salads are on the menu.  This pasta salad is super easy,  ready in less than 30 minutes, and features a perfect combination of pasta, green beans, red pepper, artichokes, olives, zucchini, red onion and cherry tomatoes.  Yes, crunchy fresh vegetables again!

    High Alkaline Food

    https://greenschemetv.net/wp-content/uploads/2019/04/Provencal-Pasta-Salad-video.mp4

    The key to the ease of this recipe is cooking the pasta and beans in the Instant Pot.  Although not necessary, it simplifies the process with the pasta and beans cooking while you prepare the  vegetables and the dressing.  Instant Pot pasta can be tricky, but using the perfect timing trick that I learned from Marci, my pasta and beans are perfect.

    Whether you are feeding a big crowd, or taking a salad to a potluck or a picnic, this pasta salad will be a go to favorite.  Since it is vegan, gluten free and dairy free, you won't have concerns about refrigeration.

    The fresh basil dressing gives the salad a yummy tangy flavor that enhances the flavors of all of the other ingredients.  Try it; it will be a crowd favorite.

    Instructions For Provencal Pasta Salad

    Add pasta, beans, salt, olive oil and water to Instant Pot. Cook high pressure for 1 minute
    Add pasta, beans, salt, olive oil and water to Instant Pot. Cook high pressure for 1 minute
    Drain pasta and beans in colander and rinse with cold water.Add to large bowl or platter
    Drain pasta and beans in colander and rinse with cold water. Add to large bowl or platter
    Slice vegetables as instructed
    Slice vegetables as instructed
    Add vegetables to pasta and beans
    Add vegetables to pasta and beans
    Toss salad well
    Toss salad well. Refrigerate until ready to add dressing and serve.
    Add dressing, or serve on side
    Add dressing, or serve on side
    Serve, topped with fresh basil
    Serve, topped with fresh basil
    Servings of Provencal Pasta Salad
    Servings of Provencal Pasta Salad
    Provencal Pasta Salad

    Provencal Pasta Salad

    Alkaline Recipes
    Provencal Pasta Salad. It is spring time, and salads are on the menu. This pasta salad is super easy, ready in less than 30 minutes, and features a perfect combination of pasta, green beans, red pepper, artichokes, olives, zucchini, red onion and cherry tomatoes, topped with yummy basil dressing. Vegan, gf, dairy free.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 1 min
    10 mins
    Total Time 16 mins
    Course Salad
    Cuisine American
    Servings 8
    Calories 342 kcal

    Ingredients
      

    • 16 oz gluten free brown rice spiral pasta
    • 12 oz fresh green beans
    • 2 teaspoon sea salt
    • 2 tablespoon olive oil
    • 1 cup cherry tomatoes
    • 12 oz marinated artichoke hearts, drained
    • ½ cup red onion, chopped
    • 2 zucchini, sliced
    • ¾ cup olives
    • 1 red pepper, sliced

    Dressing

    • 1 cup fresh basil
    • ½ cup olive oil
    • ¼ cup white balsamic vinegar
    • 3 cloves garlic
    • 1 teaspoon sea salt

    Instructions
     

    Pasta and Green Beans

    • To cook pasta in Instant Pot:  Add 4 cups of water, 2 teaspoon sea salt, 2 tablespoon olive oil, pasta and green beans to Instant Pot.  Stir well.  Set to high pressure for 1 minute.  As soon as pasta is cooked, quick release QR the pressure valve.  Remove inner pot and pour pasta and green beans into colander.  Rinse with cold water.  Allow water to drain complete from colander.  Pour pasta and green beans into large bowl or platter (the one I used is 15" wide)
      If you are NOT cooking in Instant Pot:  Cook pasta according to package directions and add green beans to water when it starts boiling.  Cook beans for same time as pasta and drain as described above.

    Dressing

    • Add all dressing ingredients to small blender and blend well.

    Vegetables

    • Slice vegetables: onion, zucchini, red pepper.  Add onion, zucchini, red pepper, olives, artichoke hearts and tomatoes to pasta/green beans bowl.  Toss well.  Serve with dressing added, or on the side as desired.  Garnish with fresh basil.

    Video

    https://greenschemetv.net/wp-content/uploads/2019/04/Provencal-Pasta-Salad-video.mp4

    Notes

    Cooking pasta in the Instant Pot is very tricky.  You must have the right combination of pasta, water, salt and oil in order to avoid a mess.  I used the advice found on www.tidbits-marci.com.

    Nutrition

    Calories: 342kcal
    Keyword 30minutes, basildressing, pastasalad, summersalads
    Tried this recipe?Let us know how it was!

    Tips For Making Provencal Pasta Salad

    1.  Follow the directions exactly to cook pasta in the Instant Pot.  If you add too much water, or not enough, your results will not be as expected, and can lead to a mess.  If you don't want to cook the pasta in an Instant Pot, follow package directions.  I used brown rice pasta in order to serve a gluten free pasta salad.  You will not notice any difference in taste between gluten and gluten free pasta.
    2. Do not add dressing until you are ready to serve or the pasta salad or vegetables may get soggy.
    3. If you are not vegan or vegetarian, you can add protein to this salad by including grilled chicken.

    Tag Me

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    Basil Pesto Pasta With Sun Dried Tomatoes and Asparagus
    Garlic Sage Butter Vegetable Stirfry
    Hearty Provencal Vegetable Soup With Pesto
    Mulled Apple Cider
    Artichoke Bean Dip

    Crispy Pineapple Tofu

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