Garden Vegetable Balsamic Pasta Salad

• 4 c. Kaslo Sourdough short pasta

For the Salad:

• 1 c. Heirloom tomatoes
• 1/3 c. Heirloom carrots
• 1 c. Bell peppers
• 1 c. English Cucumber
• 1/3 c. Radishes
• 1/3 c. Red onion
• 1/4 c. Green onion
• 2 c. Arugula/Spinach
• 1 tbsp. Fresh parsley
• 1 tbsp. Fresh basil
• 1 tbsp. Fresh oregano

Dressing:

• 1/4 c. Olive oil
• 1/3 c. Balsamic vinegar
• 1/2 tsp. Garlic powder
• 1 tsp. Italian seasoning
• 1 tsp. Dijon mustard
• 2 tsp. Maple syrup
• Salt, to taste
• Pepper, to taste

Optional toppings:

• Balsamic reduction drizzle
• Vegan cheese crumbles
• Extra fresh herbs

Step 1 Set a medium-sized pot of water on to boil. Cook pasta according to package instructions, about 5-7 minutes(until just al dente). Strain, and allow to cool. Do not rinse. Place in a covered container in the refrigerator until completely cooled.

Step 2 Chop and slice vegetables into preferred bite-sized pieces, mince red onion, and slice green onion. In a large mixing bowl, combine the vegetables, reserving the herbs and greens. Add cooled pasta to the bowl.

Step 3 Whisk all dressing ingredients together, and drizzle liberally over the pasta ingredients. Mix well, and place in the fridge a minimum of 2 hours, overnight.

Step 4 Just before serving, toss generously with fresh herbs and crisp greens, and pour pasta salad into your favourite serving bowl. Set out a variety of toppings alongside pasta salad, and serve!