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Christian Vegetarian Association Presents:
Take Heart!

Vegetarian Pasta Salad
Ideal Summer Recipe

10 - 15 Servings


•1 lb spiral or penne pasta

•1/2 c uncooked red kidney beans* OR 15 oz can cooked beans - drain & rinse well

•1/2 c uncooked garbanzo beans OR 15 oz can cooked beans - drain & rinse well

•2 celery stalks, trimmed & sliced thin on the diagonal

•2 small carrots peeled and sliced thin on the diagonal

•1 cup sliced green beans

•1/2 red or green pepper, sliced in thin strips

•1 Tbsp olive oil

•1 Tbsp minced fresh ginger

•2 cloves garlic, minced

•1/4 c minced fresh parsley

•1/2 cup pitted greek or regular olives

•1/2 cup canned artichoke hearts, quartered (water pack)

•Lacto-Veg Option: 1/4 - 1/2 c. diced feta cheese

Dressing Ingredients:

•3 Tbsp olive oil

•3 Tbsp lemon juice

•2 tsp dried basil leaf OR 2 Tbslp fresh minced

•1 tsp dried marjoram leaf OR 1 Tbsp fresh minced

•1 tsp dried thyme leaf OR 1 Tbsp fresh minced

•1 tsp salt or to taste

•1 tsp ground black pepper or to taste

Pasta Salad Directions:

- Put 6 qts water on to boil, add pasta & salt, cook al dente, drain and rinse with cold water, set aside to cool

- Heat 1 Tbsp oil in large frying pan on medium-low

- Prep the veggies

- Add the garlic and ginger to the oil and sauté 5 minutes

- Turn up the heat to med-high, add the carrot, celery, beans & pepper

- Sauté another 5 minutes

- Turn heat to low, cover and cook another two minutes

- Add the veggies to the pasta

- Drain and rinse the beans, then add to pasta

- Add the parsley, olives, artichoke hearts, and dressing

- Mix well, adjust seasonings to taste, cover and chill for later, or devour immediately. 

Your question and comments are welcome

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