Pasta Salad with Red Wine Beet Vinaigrette

Recipe adapted from @giadadelaurentiis

Vegan Friendly 

Who doesn't love a quick and easy pasta salad?  Easy enough to throw together for a quick weeknight dinner and pretty enough to take to a potluck without the headache of keeping the dish hot.  We love how all the colors and flavors remind us of fall.  Best of all this salad is vegan friendly so you can feel good about going back for seconds.  


4 cups water

1 1/2 cups bowtie pasta

1 (15-ounce) can garbanzo beans, drained and rinsed

1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes, halved

3/4 cup finely chopped red onion

1/2 cup chopped fresh basil leaves

About ½ cup Red Wine Vinaigrette, recipe follows

Salt and freshly ground black pepper


Red Wine Beet Vinaigrette

1/2 cup red wine vinegar

1/4 cup fresh lemon juice

2 teaspoons honey

2 teaspoons salt

3/4 teaspoon freshly ground black pepper

1 cup extra-virgin olive oil

2 tsp of GF Beet Essence



Cook pasta according to package directions. Drain pasta through a strainer. Transfer the to a large wide bowl and toss until the pasta cools slightly. Set aside to cool completely.

Toss the pasta with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season to taste, with salt and pepper, and serve at room temperature.

Red Wine Beet Vinaigrette

Mix the vinegar, GF Beet Essence, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.


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