Pasta Salad with “Meatballs”
1 package Pure Farmland Plant-Based Homestyle Meatball
16 oz. box of pasta — tri-color rotini or your favorite
3 cups multi-colored cherry tomatoes
8 oz. package of fresh mozzarella pearls
¾ cup Kalamata olives
½ red onion
½ cup fresh parsley
1½ cups olive oil
¼ cup red wine vinegar
1 tsp. minced garlic
2 tsp. dried oregano
2 tsp. dried basil
1 Tbsp. sugar
Pepper to taste
Heat oven to 375°F. Place Plant-Based Homestyle Meatballs on aluminum foil-lined baking sheet coated lightly with nonstick cooking spray. Bake 15 minutes, then gently turn meatballs over & bake an additional 8 to 10 minutes until internal temperature reaches at least 175°F.
Prepare the veggies: halve cherry tomatoes; halve olives; chop red onion; finely chop parsley. Place in same bowl & set aside.
Cook pasta according to package directions. Cook in salted water, if desired. Prep ice bath as pasta cooks, then immediately transfer cooked pasta to an ice bath or run under cold water to set.
To make Italian dressing, combine olive oil, red wine vinegar, water, garlic, dried oregano, basil, sugar and pepper in a bowl. Whisk with fork or shake in a jar until combined.
Combine “meatballs,” pasta, veggies & mozzarella pearls in large bowl and drizzle dressing over all ingredients. Toss to combine.
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