Whole-wheat pasta used to be hard to stomach. Sure, it was good for you—loaded with vitamins and minerals and containing two to three times as much fiber as refined-wheat pasta—but the texture ranged from brittle to gummy while flavor traveled from bland to sour. The good news is that in recent years the quality of whole-wheat pasta has improved considerably without sacrificing nutritional benefits.
So, do yourself a favor and try this simple, healthy and very tasty veggie pasta salad dressed with a roasted garlic vinaigrette. This is one dish where the flavor develops with time, so make an extra large batch and keep it in the fridge! For a list of ingredients and the full recipe please click here.
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