Monday, November 12, 2012

Pasta Salad

I like to have things like this around to pack in lunches or have for little snacks. Add whatever vegetables you and your family like - tomatoes, peppers, broccoli, olives, artichoke hearts, thinly sliced carrots, mushrooms, roasted bell peppers, beans, cooked lentils, sunflower seeds, fresh parsley sun dried tomatoes...you get the picture.

!Warning: This is delicious.

1 lb. spiral pasta shapes (I like the tri-colored ones)
1 recipe Simple Vinaigrette (with a little vegan pesto stirred in, if desired)
1 red bell pepper, diced
1/2 small red onion, thinly sliced (or 1 shallot)
1 c. broccoli, cut into very small pieces (or cauliflower)
 1/4 c. toasted pine nuts
1/2 c. sliced kalamata olives
2 Tbsp. minced fresh basil

1) Cook the pasta according to package directions.

2) As the pasta cooks make the vinagrette in a small bowl, and chop the vegetables and place them in a large bowl.

3) When the pasta is done drain it and rinse with cold water.

4) Toss the pasta and vinagrette with the vegetables in a large bowl and chill for about 1 hour before serving.

This makes about 6-8 servings (depending on how much you eat in one serving).

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