Picnic Pasta

Ingredients

3 cups penne pasta

2 cups green beans, ripped into bite-size pieces

1 can chickpeas, drained & rinsed

1 can black olives, drained & rinsed

1 can corn, drained & rinsed

1 cup parsley, chopped

1/2 cup slivered almonds

Vinaigrette

2 garlic cloves, pressed

1 Tbs garlic aioli mustard

2 Tbs balsamic vinegar

1/4 cup red wine vinegar

1/3 cup olive oil

2 tsp himalayan salt

1 1/2 tsp pepper

Directions

Boil pasta for 7 minutes, add green beans, cook 2 minutes, drain, and rinse with cold water.

In a large bowl, whisk together vinaigrette ingredients. Mix in remaining ingredients and chill for 1 hour.

I made up this recipe for a picnic that Eric and I had. I wanted something that would be easy to make, store, and would not have to worry about getting sick if it were to get warm in the hot weather. This recipe makes a large batch of pasta, which is great because it is so satisfying. It's also a great recipe to bring for a potluck. I brought this to a BBQ and I also added in some fresh mozzarella that I cubed up, which was amazing! The vinaigrette is really flavorful, so you could basically add in whatever veggies you have on hand and make it your own.