Roasted Garlic Pasta Salad with Fresh Herbs
This salad is perfect served at room temperature or chilled. The broth adds flavour and a great creamy texture to the pasta without any added fat. Stir in whatever vegetables are in season for extra crunch.
- In a large saucepan, bring 3 1/2 cups (875 mL) of the broth to a boil. Add pasta and reduce heat to simmer, cover and cook, stirring occasionally, until most of the liquid has been absorbed and the pasta is al dente, about 10 minutes. Remove from heat and transfer to a large bowl.
- In a small bowl or measuring cup, pour the remaining broth and whisk together with the olive oil, lemon zest, vinegar, grainy Dijon, honey, salt and pepper.
- Pour dressing over pasta and let cool completely. Toss with fresh herbs, peas, radishes and micro-greens.
Provide 1 or 2 tips on ingredient substitution, etc.
Recipe Made With
Campbell's® 30% Less Sodium Ready To Use Roasted Garlic Chicken Broth
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