Provencal Pasta Salad
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.
Servings 8
Calories 342kcal
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
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.
