Vegetarian Pasta Salad - Ideal Summer Recipe

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

Wonderful one dish pasta salad recipe, divine with crunchy artisan bread & hummus, ideal 4th of July recipe.

It's hard to go "over the top" on salting & seasoning this pasta salad recipe. A generous hand with seasonings is what makes this a Tasty Pasta Salad.

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

Total Prep & Cook Time: 30 Min

10 Servings

Nutrition Data Per 150g Serving: 189 cal, 28g carb, 6g fat, 327mg sodium, 4g fiber, 7g protein, Low Saturated Fat, good source Vit C, A, K, Folate. Estimated glycemic load 12

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
• *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 (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:

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 two 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

Recipe Tips:

This summer pasta salad recipe works best with durum wheat pasta. Whole wheat or spelt pasta is chewier and heavier.

Gluten Free pastas are prone to disintegrating, but will work if you undercook (should be chewy), mix in last, and handle very gently. Tinkyada brand brown rice pasta is one we've found that works well.

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

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