Here’s another vegetarian dish for you (actually, if you skip the cheese on top, it’s a vegan dish!)… You’re shocked, I’m sure!
When I was trying to pick out my vegetarian menu last week, I handed my hubby a few cookbooks and told him to pick out some dishes that sounded good. I figure, if he’s a part of the process of choosing meals, he can’t complain too much about my meatless meals. (In his defense, he doesn’t usually complain too much… Not usually.)
He picked out a pasta salad in one of my cookbooks that he thought sounded good… I glanced at the recipe and pointed out quite a few things that I didn’t like… Raw garlic in the dressing, not enough “mix-ins”, ingredients that are hard to find, etc. I can be critical!
Even though I didn’t find the original recipe to be all that impressive, it did give me a few ideas… I knew that I wanted to make a hearty pasta salad for dinner one night. Even though raw garlic doesn’t do it for me, I decided to roast a head of garlic to make a roasted garlic vinaigrette to dress the salad. To keep things interesting, I threw in some sundried tomatoes, artichokes, and spinach.
Fortunately, we both really loved the salad. It’s great served right away, but I think it was actually better served cold the next day. It’s easy to throw together, and it’s really pretty healthy. If you’re looking for a delicious and filling meatless meal, I’d highly recommend it. And, I think it would also make a great potluck dish, as well!
Roasted Garlic Pasta Salad with White Beans and Spinach
(Serves 10 – 12)
For the dressing:
- 1 head (about 10 cloves) roasted garlic, peeled
- 6 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Balsamic vinegar
- Kosher salt
- Freshly ground black pepper
For the salad:
- 1/2 pound dry white beans, cooked according to package directions
(You can substitute two cans of white beans, rinsed and drained)
- 14.5 ounces cooked whole wheat farfalle pasta
- 14 ounce can of artichoke hearts, drained and chopped
- 4 ounces baby spinach
- 3 ounces sundried tomatoes (dry packed), cut into strips
- Parmigiano Reggiano cheese
(For a vegan dish, skip the cheese!)
First, prepare the dressing. Combine the roasted garlic, olive oil, and vinegars in a small food processor or blender. Blend until smooth. Season to taste with the salt and pepper.
In a large mixing bowl, toss together the white beans, pasta, artichoke hearts, spianch, and sundried tomatoes. Add the dressing and stir to evenly coat the salad with the dressing. Use a vegetable peeler to shave small slices of the Parmigiano Reggiano cheese over the salad. Serve at room temperature.