Wednesday, June 30, 2010
More Veggies Than Pasta Salad
When I do pasta salad, I do it garlicky and with plenty of vegetables. There's nothing wrong with whole wheat pasta, but there's so much right with fresh vegetables that I like to skew the grain-veg ratio in favor of the green (and orange!) stuff.
Like all pasta salad, this one is friendly fare in hot weather. Does it seem like I've been preoccupied with the temperature lately? I'm enduring my first full Floridian summer and still adjusting to the sweat sandwich that forms between my shirt and backpack after an innocent ride to the supermarket. Sexy sexy.
On that note, have some pasta salad! I served mine dusted with a little extra Parmesan cheese.
10-Ingredient More Veggies Than Pasta Salad
Total Kitchen Time: 25 minutes. Serves 4.
1 1/2 cups dry whole wheat pasta
2 carrots, diced
4 celery hearts, diced
1 broccoli crown, cut into bite-sized pieces
1/4 cup extra virgin olive oil
1/4 cup apple cider vinegar
2 heaping Tbls. parmesan cheese (milk, cultures, enzymes)
3 cloves garlic, grated
Free Spice Blend
1/2 tsp. Italian seasoning (optional)
Set pasta to boil. In a small bowl, whisk together oil, vinegar, cheese, garlic and optional spices.
Blanch and drain broccoli florets and toss with celery and carrots in a large mixing bowl.
Drain pasta and combine with vegetables. Add dressing, stir well and serve.
Posted by Terita at 12:26 PM