Ensalada de pasta vegetal saludable

Ingredientes

• 8 ounces dry whole-wheat fusilli or farfalle pasta
• 1/4 cup balsamic vinegar
• 4 tablespoons finely chopped fresh basil (divided)
• 1 teaspoon turbinado sugar (optional)
• Salt (to taste)
• Freshly ground black pepper (to taste)
• 1/8 teaspoon crushed red pepper
• 3 tablespoons extra-virgin olive oil
• 4 cloves garlic (minced and divided)
• 1 medium green bell pepper (finely chopped (can sub other vegetables, like broccoli))
• 4 plum or Roma tomatoes (coarsely chopped)
• 1 slice dairy-free whole-wheat or multigrain bread (use gluten-free bread, if needed)

Preparación

1. 1

   Cook the pasta according to the package directions. Rinse the pasta, pour it into a bowl, cover, and refrigerate it to cool.

2. 2

   In a large mixing bowl, whisk together the vinegar, 2 tablespoons basil, sugar (if using), salt, pepper, red pepper, 2 tablespoons oil, and half of the minced garlic. Add the pasta, bell pepper, and tomatoes, and toss gently until well coated.

3. 3

   In food processor or blender, pulse the bread to produce coarse crumbs.

4. 4

   Heat the remaining 1 tablespoon oil in a medium skillet over medium-high heat. Add the breadcrumbs and remaining minced garlic and saute for 1 1/2 to 2 minutes, until browned and crisp. Remove the skillet from the heat and let the breadcrumbs cool.

5. 5

   Top the pasta salad with the garlic crumbs and remaining basil to serve.