Low Sodium Pasta Salad Recipe
Nutrition
Ingredients
Marinade
- 2 Garlic cloves Minced
- 1 tbsp Dijon mustard
- ¼ cup Lemon juice
- ¼ cup Olive oil
- ½ tsp Black pepper
Remaining Ingredients
- 12 oz Rotini
- 2 Zucchini Sliced in rounds, or cubed
- ½ Head of fennel Small head, sliced
- 4 Button mushrooms Quartered
- 1 Red onion Sliced
- 2 tbsp Fresh basil Shredded
- 1 tbsp Fresh thyme
- 1 tbsp Fresh parsley Chopped
Instructions
- Make the dressing marinade by adding all of the ingredients together in a mixing bowl and whisking them together.2 Garlic cloves1 tbsp Dijon mustard¼ cup Olive oil¼ cup Lemon juice
- Decide whether you'll be using your oven or grill. If you choose to use an oven, preheat the oven to 425°. If you'd rather use a grill, turn the grill to medium-high and close the cover.
- Add all of the vegetables and herbs to a large mixing bowl. Pour half of the dressing over the vegetables and stir until all veggies are lightly coated. Let vegetables marinate while you cook the pasta following package directions.12 oz Rotini2 Zucchini½ Head of fennel½ tsp Black pepper
- Use a greased broiler pan if using the oven, or use a grill basket if using the barbeque.
- Spread vegetables out on a broiling pan or add a hot grill basket and cook until the vegetables turn golden brown. About 30 minutes or until desired browning is reached. Stir them every 4-5 minutes to ensure even browning.4 Button mushrooms1 Red onion2 tbsp Fresh basil
- Once vegetables are good and browned, pour them into a large serving bowl and add in the cooked Rotini. Mix in the remaining dressing, and fresh herbs. Toss and serve.½ tsp Black pepper