Healthy Pasta Salad with Elderberry & Honey Vinaigrette

Shared by Teresa Horn
Course: Salad, Side Dish
Keyword: black pepper, elderberry, garlic, oregano, rosemary

Ingredients

Elderberry & Honey Vinaigrette

  • ½ c elderberry vinegar apple cider vinegar steeped with rosemary, garlic cloves, elderberries, and oregano
  • ¼ c extra virgin olive oil
  • ½ c white clover honey

Pasta Salad

  • 1 bag frozen peas thawed and uncooked
  • 1 can artichoke hearts quartered and broken into pieces
  • 1 can whole kernel corn
  • 1 organic burpless cucumber sliced
  • 1 organic yellow squash sliced
  • ½ lb sea shell pasta
  • ½ lb elbow macaroni
  • 1 tsp garlic powder
  • 1 tsp freshly ground black pepper
  • 1 tsp Himalayan salt

Instructions

  • In a large mixing bowl, prepare the vinaigrette and set aside.
  • Cook pasta together until done and drain well. Run cold water over pasta until it is cooled off.
  • Add pasta to the vinaigrette and stir until all pasta is coated.
  • Add all of the vegetables and stir gently.
  • Put in refrigerator for at least an hour for the flavors to combine. Enjoy!

Notes

Memphis Herb Society
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