Nothing brings cultures together quite like food. To celebrate the black men and women who are using food and flavors to connect cultures and communities, we’re sharing some of our favorite recipes from professional chefs, at-home cooks and foodies who know that great flavors can bring us all together. Today’s recipe comes from Breanna Danielle (@itsbredanielle), a plant-based cook and founder of the health and wellness website whereshebegins.com. Here, she shares her recipe for the perfect pasta salad, just in time for those summer cookouts!
Preparation: 15 minutes
Cooking: 10 minutes
Ready in: 1 hour
4-6 servings
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WHAT YOU’LL NEED
2-3 cups cooked pasta of your choice
1/2 cup olive oil
1/4 cup red balsamic vinegar
white onion
zucchini
cucumber
3 roma tomatoes
parsley, diced
onion powder
Italian seasoning
red pepper flakes
garlic powder
salt and pepper
INSTRUCTIONS
1). Add diced onion, cucumber, zucchini, tomatoes into a bowl. Add seasoning and fresh parsley (a little goes a long way) to the bowl and combine well.
2). Add cooked pasta, oil and vinegar to the bowl. Combine well. Top with parsley.
3). Place pasta salad in the fridge for a minimum of two hours before serving. Best
results if left overnight.
*Chef’s Note: Feel free to add more veggies and toppings to this such as olives, roasted tomatoes, bell peppers, etc. To make this oil-free sub out oil and vinegar with oil-free Italian dressing. Pasta salad tastes best the day after it is made.
