October 23, 2007
Whole Wheat Pasta Salad
Pasta Salad is a great go to dish and makes a wonderful pot luck recipe. By using whole grain pasta you're making it that much better and the really great thing is much like soup it just gets better and makes wonderful left overs!
What You'll Need:
1 - 10 ounce box of whole wheat pasta (Note: I like Hodgson Mill Organic Whole Wheat Spirals with Milled Flax Seed.)
1 cup of fresh or frozen peas
1 cup of fresh or frozen corn
1 small red onion, chopped
1 large carrot, shredded
1 an English cucumber, chopped
1 teaspoon of dried oregano
1/2 teaspoon of dried basil
1/2 cup of freshly grated Parmesan Cheese
1 pinch of sea salt
Freshly ground black pepper
1/2 cup of olive oil
2 tablespoons of vinegar (Note: Sometimes I use apple cider and sometimes I use white balsamic vinegar. It's a matter of personal taste.)
Cook pasta according to package directions and cool to room temperature. Set aside. (Note: You can fast cool the pasta by running cool water over it and use it immediately if you like.
Place all of the veggies in a large bowl and toss to mix. Add pasta to veggie mixture and toss until mixed. In a small bowl mix remaining ingredients until well incorporated and pour over pasta mixture. Stir well.
Serve chilled or at room temeperature.
Note: Other veggies would work well. You can also use other herbs if you prefer or different rations. The key is to make it taste good using the ingredients you like.
Posted by Dianne at October 23, 2007 7:33 AM
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Delicious and good for you - perfect dish, Dianne!
Posted by: Patricia Scarpin at October 23, 2007 2:31 PM
Posted by: Dianne at October 23, 2007 4:52 PM