Roasted Garlic Pasta Salad with Fresh Herbs
Prep Time
Cooking Mode
125 mL (½ cup) cup water
1 carton (900 mL) cup Campbell's® 30% Less Sodium Roasted Garlic Chicken Broth, divided
450 g (1 lb.) lb short pasta
60 mL (¼ cup) cup olive oil
15 mL (1 tbsp.) tbsp lemon zest
15 mL (1 tbsp.) tbsp cider or white wine vinegar
15 mL (1 tbsp.) tbsp grainy Dijon mustard
10 mL (2 tsp.) tsp honey
2 mL (½ tsp.) tsp each salt and freshly ground pepper
60 mL (¼ cup) each cup chopped fresh parsley and chives
250 mL (1 cup) cup sweet peas
250 mL (1 cup) cup sliced radish
Organic Coriander Sprout
250 mL (1 cup) cup pecans in pieces
Organic Coriander Sprout
250 ml (1 cup) of pecans in pieces
125 mL (½ cup) cup water
1 carton (900 mL) cup Campbell's® 30% Less Sodium Roasted Garlic Chicken Broth, divided
450 g (1 lb.) lb short pasta
60 mL (¼ cup) cup olive oil
15 mL (1 tbsp.) tbsp lemon zest
15 mL (1 tbsp.) tbsp cider or white wine vinegar
15 mL (1 tbsp.) tbsp grainy Dijon mustard
10 mL (2 tsp.) tsp honey
2 mL (½ tsp.) tsp each salt and freshly ground pepper
60 mL (¼ cup) each cup chopped fresh parsley and chives
250 mL (1 cup) cup sweet peas
250 mL (1 cup) cup sliced radish
Organic Coriander Sprout
250 mL (1 cup) cup pecans in pieces
Organic Coriander Sprout
250 ml (1 cup) of pecans in pieces
Directions
1In a large saucepan, bring water and 750 mL (3 cups) of broth to a boil. Add pasta and reduce heat to simmer. Cover and cook, stirring occasionally, until liquid is absorbed and pasta is al dente, about 10 minutes. Remove from heat, drain pasta, and transfer to a large bowl.
2In a small bowl, pour remaining broth and whisk together with olive oil, lemon zest, vinegar, grainy Dijon, honey, salt, and pepper.
3Pour dressing over pasta. Toss with fresh herbs, peas, radishes and micro-greens.
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Personal Note
Personal Note