Vegetarian Pasta Salad - Ideal Summer Recipe

Tasty Pasta Salad: Rotini, Veggies, Beans, Feta, Olives, Herbs

This summer pasta salad recipe works best with durum wheat pasta. Whole wheat or spelt pasta is chewier and heavier. Rice pastas are prone to disintegrating, but will work if you undercook slightly, mix in last, and handle very gently.

Extra Taste Sensations: Greek olives, artichoke hearts, or feta cheese for lacto-vegetarians.

Ingredients:

• 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
• *If you want to cook your own beans, see the directions below
• 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
• Lacto-Veg Option: 1/4 - 1/2 c. diced feta cheese

Dressing Ingredients:

• 1/3 cup olive oil
• Juice of 2 lemons
• 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:

1. Put 6 qts water on to boil, add pasta & salt, cook al dente, drain and rinse with cold water, set aside to cool
2. Heat 1 Tbsp oil in large frying pan on medium-low
3. Prep the veggies
4. Add the garlic and ginger to the oil and sauté 5 minutes
5. Turn up the heat to med-high, add the carrot, celery, beans & pepper
6. Sauté another 5 minutes
7. Turn heat to low, cover and cook another five minutes
8. Add the veggies to the pasta
9. Drain and rinse the beans, then add to pasta
10. Add the parsley, olives, artichoke hearts, and dressing
11. Lacto-veg: Add crumbled feta cheese if desired at this point (I assure you it isn't necessary)
12. Mix well, adjust seasonings to taste, cover and chill for later, or devour immediately

Bean Cooking Directions:

1. Soak beans 8 hours. Use hot water & change several times to cut soaking time to 2-4 hours
2. Drain & rinse the soaked beans, cover with cold water to cover & bring to a boil
3. Boil ten minutes & skim the foam
4. Cover & simmer for 1 - 2 hours, until falling-apart tender

Note: Double the amount of beans to cook extra, to freeze for future recipes. Using a pressure cooker greatly reduces cooking time, but don't omit the soaking! Cook black beans & garbanzo beans separately! More bean cooking tips and directions

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More Great Meal-In-A-Bowl Salad Recipes

Greek Tofu Salad Quinoa (keen-wah) Black Bean Salad Red Lentil and Rice Salad Tabouleh Middle Eastern Salad Tahini Greenbean Tofu Salad

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