As the seasons change, so do cravings. Specific dishes just make sense in different parts of the year. On rainy autumn days, I always want to curl up with a bowl of warm soup; on frigid winter days, a steaming cup of hot chocolate just hits differently. In the upcoming sunny, spring days, when the air smells fresh and flowers bloom, the world will begin to crave something fresh to eat. Or, at least I will.
Salad in any form, with its combination of fresh ingredients, seems like the embodiment of spring in a dish. By definition, a salad should have fresh leafy greens, which reminds me of the return of greenery in springtime. Whenever I think of salad, I tend to gravitate towards a spinach base, but alone it is too plain. The addition of tomatoes, black beans, and pasta, however, can elevate a salad, freeing it from its relegation as a side dish and transforming it into a full-fledged meal. A delicious pasta salad can provide the perfect transition dish from those richer winter meals to the lighter spring and summer dishes.
In my opinion, pasta in salads just makes them more filling and delicious. For salads, the best pastas have unique shapes. The more fun their shape, the better. With their ridges and curves, pastas like fusilli, campanelle, farfalle, and radiatore, are able to collect the salad dressing and grated cheese, adding more flavor in each bite. Mixed with black beans and cherry tomatoes, this salad has hints of earthy and sweet flavors, which are enhanced further by the balsamic vinegar glaze. The sprinkle of parmesan cheese adds some saltiness to the dish, complimenting the pasta well. While these ingredients seem like they would clash, they are pantry staples, and, I swear, their flavors actually go surprisingly well together! Whether you’re looking for a quick and easy dish for lunch, or something light to eat on a fresh spring day, this salad is sure to satisfy.
Ingredients:
- 1 box pasta (16 oz.)
- 1 container of spinach (12 oz.)
- 2 cans black beans (15 oz.)
- 5 cups cherry tomatoes
- ¼ cup balsamic glaze
- ¼ cup olive oil
- Heaping ¾ cup parmesan cheese
- Salt and pepper to taste
Instructions:
First, bring a pot of water to a boil, add the pasta to the water, and cook according to the instructions on the pasta box, which vary depending on the pasta type. Next, rinse and halve the cherry tomatoes. Similarly, rinse the spinach and canned black beans. As with any salad, the ingredients are flexible. Arugula or baby kale are good substitutes for spinach, and garbanzo beans or lentils are alternatives to black beans. You can always add chicken or tofu to make it more filling.
After the pasta has finished cooking, strain and place into a large bowl. Next, pour the black beans and cherry tomatoes onto the pasta, and top with the spinach. With salad tongs, mix the salad until all ingredients are equally distributed. To top it off, drizzle the balsamic glaze and olive oil over the salad and mix a second time to incorporate the dressing. Finally, add the parmesan cheese and some freshly ground pepper and salt to taste, and voila! You’ve got yourself a quick, easy, and delicious spring pasta salad. Enjoy!
This recipe serves 3-4 people.
Cover photo courtesy of Pinch of Yum
Gusto Journal 