Pasta Salad with Greens
For the Lemon Parsley Vinaigrette:
2 garlic cloves, minced
3 tbsp plus 1 tsp olive oil, divided
3/8 tsp salt, divided
¼ cup fresh lemon juice
1½ tsp lemon zest
1 cup packed parsley, roughly chopped
1 tbsp white balsamic vinegar
For the pasta salad:
2 large leeks, cleaned well, ends removed, and sliced into 1/4-inch slices
5 stems rainbow chard, chopped (or use spinach or other greens)
½ cup fresh spring peas, blanched for 2 minutes and drained
½ tbsp olive oil
½ tsp iodized salt, plus more (for garnish)
1 16 oz package brown rice fusilli pasta, cooked, drained, and rinsed with cold water
1½ cups cooked cannellini beans, rinsed well
4 small carrots, shredded (or substitute broccoli slaw)
Freshly ground black pepper
1. For the Vinaigrette, in a saucepan over medium-high heat, sauté garlic, 1 tsp oil, and 1/8 tsp salt for 5 minutes, stirring as needed to prevent burning, until slightly browned. Into a food processor, add sautéed garlic, lemon juice, lemon zest, parsley, remaining 3 tbsp olive oil, vinegar, and remaining 1/4 tsp salt and blend until very well mixed, about 2 minutes, scraping down sides occasionally.
2. For the pasta salad, in a medium-sized pan over medium-high heat, sauté leeks, chard, peas, oil, and salt until leeks are tender and golden brown on edges.
3. Into a large bowl, place pasta and douse with Lemon Parsley Vinaigrette. Fold in cooked leek mixture, beans, and carrots. Top with pepper and salt. Serve cold or at room temperature.