Zesty Pasta Salad with White Beans, Raisins and Grapefruit Vinaigrette
Author: Debbie
Cuisine: Vegan/Vegetarian
Prep time:
Cook time:
Total time:
Serves: 6-8 servings
- 12 oz. Tri-Color Rotini (or pasta of your choice)
- ½ cup red onion, sliced
- 1 large or 2 medium tomatoes, chopped
- 1 can white beans, drained and rinsed
- 1 small can sliced black olives, drained
- ½ cup radishes, sliced
- ½ cup golden raisins
- ½ cup cucumbers
- 2 apples, peeled, cored and chopped
- ½ cup flat leaf parsley, chopped
- ½ cup extra virgin olive oil
- ⅛ cup red wine vinegar
- ⅛ cup grapefruit juice
- ½ teaspoon salt
- ½ teaspoon pepper
- Extra grapefruit juice and pepper to taste
- Prepare the pasta according to package directions. When it is done, rinse under cold water.
- For the dressing, combine the olive oil, vinegar, grapefruit juice, salt, and pepper. Mix briskly and set aside.
- In a large bowl, toss the pasta with about half of the dressing.
- Add the rest of the ingredients and toss with the remaining dressing.
- Add extra grapefruit juice (including pulp if you'd like), salt, and pepper to taste.
Recipe by at https://coachdebbieruns.com/zesty-pasta-salad/
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