Tasty Pasta Salad: Rotini, Veggies, Beans, Feta, Olives, Herbs etc.
It's hardly possible to go "over the top" on salting & seasoning this vegetarian pasta salad. A generous hand with the seasonings and olive oil is what makes it Tasty Pasta Salad. Pasta seems to have an infinite capacity for absorbing flavors.
This pasta salad works best with durum wheat pasta. Whole wheat pasta is ok, but heavy. Other whole grain pastas are likely to disintegrate, but will work if you undercook slightly, mix in last, and handle very gently. I highly recommend the feta and/or the greek olives for the extra taste sensation. This is great on its own as a one dish vegetarian meal, but is divine with crunchy french bread & a green salad.
Ingredients:
1/2 c uncooked black beans OR 1 C. canned beans, drained & rinsed
1/2 c uncooked garbanzo beans OR 1 C. canned beans, drained & rinsed
*If you want to cook your own beans, see the directions below
2 celery stalks, sliced thin on the diagonal
2 small carrots peeled and sliced thin on the diagonal
1/2 lb asparagus OR 1 cup sliced green beans
1 Tblsp olive oil
1 pinch hing or 1 clove garlic, minced
1 tsp dried basil OR 1 Tblsp fresh minced
1 tsp dried marjoram OR 1 Tblsp fresh minced
2 Tblsp water + 2 Tbslp lemon juice
1/4 c minced fresh parsley
1/2 red pepper, sliced in thin strips
Optional: 1/4 - 1/2 c. diced feta cheese, greek olives, whole or sliced
Dressing:
12 Tblsp oilive oil
6 Tbsp fresh lemon juice (2 - 3 lemons)
basil, thyme, marjoram
1 tsp salt
1/4 tsp ground black pepper
1 tiny pinch cayenne
Instructions:
Put 6 qts water on to boil, add pasta & salt, cook al dente, drain and rinse with cold water, place in fridge to chill
Heat the oil in an 8 - 10 quart pan
Prep the veggies
Add the hing or garlic to the oil
Add the carrots, celry & asparagus or green beans, and saute 5 minutes on med/high heat
Add the herbs and spices, saute briefly.
Drain and rinse the beans, then add to veggies.
Add the water and lemon juice, cover and simmer until veggies are tender/crisp.
Chill in pan in freezer for 15 min
Mix the dressing, combine all ingredients, including red pepper strips and minced parsley
Add salt & pepper, adjust seasonings to taste, chill for later, or devour immediately!
Bean Cooking Instructions:*
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!
Soak beans 8 hours.
Use hot water & change several times to cut soaking time to 2-4 hours
Drain & rinse the soaked beans, cover with cold water to cover & bring to a boil
Boil ten minutes & skim the foam
Cover & simmer for 1 - 2 hours, until falling-apart tender
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