Vegetarian Pasta Salad

Rotini, Veggies, Beans, Feta, Olives, Herbs

Tasty Pasta Salad:

It's hardly possible to go "over the top" on salting & seasoning this vegetarian 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 works best with durum wheat pasta, whole wheat ok, but heavy - the non wheat 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:

1. Put 6 qts water on to boil, add pasta & salt, cook al dente, drain and rinse with cold water, place in fridge to chill
2. Heat the oil in an 8 - 10 quart pan
3. Prep the veggies
4. Add the hing or garlic to the oil
5. Add the carrots, celry & asparagus or green beans, and saute 5 minutes on med/high heat
6. Add the herbs and spices, saute briefly.
7. Drain and rinse the beans, then add to veggies.
8. Add the water and lemon juice, cover and simmer until veggies are tender/crisp.
9. Chill in pan in freezer for 15 min
10. Mix the dressing, combine all ingredients, including red pepper strips and minced parsley
11. Add salt & pepper, adjust seasonings to taste, chill for later, or devour immediately!

Bean Cooking Instructions:*

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

*For more detailed advice on cooking and eating beans:
How To Eat Beans Without Gas

More great vegetarian and vegan bean recipes

• Vegan Barley Bean Vegetable Soup
• Vegan Refried Beans
• Vegetarian Tabouleh Middle Eastern Salad
• Zoe's Vegetarian Chili - Vegan

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