Spring Veggie Pasta Salad
The lighter tastes and textures of spring make our bodies feel lighter, too, and more energized. Next time you’re wondering what to make for dinner, try this healthy, satisfying salad with its fresh spinach and healthy avocado, its immune-boosting red onion, tender pasta, and zippy dressing–and feel renewed.
1 pound penne pasta
10 oil-packed sun-dried tomatoes, coarsely chopped
2 cups fresh spinach, shredded
1 ripe avocado, pitted, peeled, and cut into cubes
1 medium red onion, thinly sliced
1/3 cup nicoise-style olives, drained and pitted
1/2 cup plus 2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
2 teaspoons fresh lemon juice
1 teaspoon French-style mustard
Salt and freshly-ground black pepper, to taste
Freshly-grated Parmesan cheese, optional garnish
1. Cook the pasta according to package directions until al dente. Drain, rinse under cold running water, and drain again.
2. Place cooked pasta in a large salad bowl and add the other salad ingredients.
3. In a small bowl, whisk the dressing ingredients until thickened. Pour dressing over salad, tossing gently to coat. Sprinkle with cheese and serve.
Serves 6 to 8.
Inspired by Twelve Months of Monastery Salads, by Brother Victor-Antoine d’Avila-LaTourette (Harvard Common, Press, 2004).