Spring Greens Penne Salad
Ingredients
2 cups
penne rigate pasta
3 tbsp.
freshly squeezed lemon juice
2 tsp.
freshly grated lemon zest
1 tsp.
finely minced garlic
¼ tsp.
crushed red pepper flakes
½ tsp. (approx.)
kosher salt, to taste
¼ tsp.
freshly ground Kowalski's Black Peppercorns
3 tbsp.
Kowalski's Extra Virgin Olive Oil
1 cup
finely shredded Parmesan cheese
¾ cup
rinsed and drained canned garbanzo beans
2 oz.
fresh baby spinach
5 tsp.
drained capers
Directions
- Prepare pasta in unsalted water according to pkg. directions just until tender.
- Drain and rinse until cool; chill completely in the refrigerator for at least 30 min.
- In a large salad or mixing bowl, combine lemon juice, zest, garlic, crushed red pepper, salt and pepper; whisk to combine.
- Slowly stream in olive oil, whisking to form an emulsion.
- Add pasta, cheese, beans, spinach and capers to the bowl; stir to coat.
- Serve immediately or cover with plastic wrap and chill for up to 12 hrs.
Switch-Up:
- Amp up the healthfulness of this salad when you use whole-grain or bean pasta.
