Vegetarian Pasta
Salad
Ideal Summer Recipe
(http://www.savvyvegetarian.com)
10 - 15 Servings
Ingredients:
•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