Pasta salad recipes
Pasta salad recipes are great for summer. If you dress your salad lightly, it will travel well. You can make it ahead of time for parties and picnics. Pasta is creative and you can just use what you find at the grocery in season. Here's my formula for making a pasta salad. Pasta: whole grain pasta (spiral type is good) I like quinoa pasta for a wheat free pasta Vegies: bite size bits of carrots, radish, green beans, corn kernels, red bell pepper, celery, broccoli, etc. Herbs: fresh cilantro, mint, parsley or basil Substance: beans, seeds, nuts, cooked tuna, turkey or chicken, black olives, avocados Dressing: olive oil and rice vinegar. Here are some fun pasta salad recipes: Rainbow Pasta Serves 4 people 1 Tbsp olive oil 1/2 red onion, finely chopped 1 medium zucchini, finely chopped 2 ears corn, cut of the cob, or 1 1/2 cup frozen corn 1/2 red bell pepper 1 clove garlic, minced 1/2 cup fresh dill 1/2 tsp sea salt 1 red radish, sliced pinch pepper vinegar of lemon to taste 12 ounces spiral noodles Heat oil and saute onions, zucchini, corn, bell pepper, and garlic for 5 minutes. Bring a pot of water to a boil, add pasta and cook until done, about 10 minutes. Drain pasta and put in a big bowl. add in dill, salt, pepper, and red radish. Add in sauteed vegetables. Add vinegar or lemon to taste, and splash of olive oil if needed. Tempeh, cuke and pasta salad Fried tempeh makes anything taste good! This will serve 1-2 people. 1/2 package tempeh (4 oz) 1 or 2 handfuls spelt pasta ( I use angel hair spelt pasta) 1/2 big cucumber, sliced 1 nori sheet, cut into small strips olive oil wet mustard or fresh lemon 2 red radishes, sliced Cut tempeh into thin slices. lightly fry tempeh in 1 tbsp. olive oil, about 10-15 minutes on each side, until browned. Drain on a paper towel.crunch into cubes. Meanwhile, cook the pasta in a pot of water. Slice cucumber and cut nori, and put in a big pasta bowl. Drain pasta, add to serving bowl, and add tempeh. Add in 1-2 tsp or so olive oil as the dressing and add 1 Tbsp wet mustard or lemon juice. Mix it up! Optional: dress with fresh mint or basil. Summer pasta Salad Serve 4 8 ounces whole grain pasta 2 cups green beans, cut into small pieces 1 cucumber, sliced 1 cups cooked and drained chickpeas (canned is okay for this) 5 scallions, sliced thin 3 red radishes, sliced thin into half moon shapes 1 tablespoon chopped fresh cilantro or basil 1 Tbsp olive or flax oil 1 Tbsp rice vinegar or other vinegar 1/2 cup pitted black olives, or chopped dill pickles 1 tomato, sliced into bite size pieces, or cherry tomatoes, halved Cook pasta. Drain, rinse under cold water to cool Put in a big pasta bowl. Steam the green beans about 5 minute until cooked but still crisp. Add to the bowl, add in sliced cukes, tomato, beans, scallions, radishes, olives, or pickles and basil. Add in a dressing of flax and rice or balsamic vinegar. Taste and adjust seasonings. Add salt if desired. Have some fun inventing your own pasta salad recipes!
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