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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.
That looks great, have you tried the spiral vegetable slicer? I use that for my some of my noodles. It's a great alternative to regular pasta since the noodles are made out of veggies. I usually use zucchini or some type of squash. Occasionally I've used beets too. :)
ReplyDeleteOh goodness, that looks grand! I usually pick the veggies out of pasta salad and leave half the pasta, this looks like a great solution.
ReplyDelete@Moondancer:
ReplyDeleteI have never tried those veggie noodles, but I know some people really love 'em. And beet noodles sounds very creative indeed :)