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Gluten-Free Sweet Potato Penne Pasta Salad

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Serving Size: 
2
Ingredients: 
  • 9 oz. Pappardelle's Gluten-Free Sweet Potato Penne
  • 1/2 lb. fresh arugula
  • 1/2 lb. heirloom cherry tomatoes, halved
  • 1/2 lb. fresh green beans, sliced
  • 1 cup freshly grated Parmesan cheese
  • 3/4 cup Modena Barrel-Aged Balsamic Vinaigrette (see below)

Modena Barrel-Aged Balsamic Vinaigrette

  • 1/2 cup Bella Sol Modena Barrel-Aged Balsamic
  • 1/4 cup Bella Sol California Extra Virgin Olive Oil
  • 1/2 teaspoon fresh basil, chopped
  • 1/2 teaspoon fresh garlic, chopped
  • 1/2 teaspoon fresh parsley, chopped
  • 1 teaspoon Dijon mustard
  • Sea salt & freshly ground pepper, to taste
Instructions: 

1. Cook pasta in a large pot of boiling salted water until just tender, but still firm, stirring occasionally, about 8-10 mins. Drain and set pasta aside to cool. 
2. Once pasta is cooled, combine in a large bowl with all other ingredients (except the vinaigrette). Blend, and then toss gently with vinaigrette.
3. Let stand for at least 1 hour to enhance flavor before serving.

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