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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Simple pasta and vegetable salad for vegans and Lent observers. Ingredients:
2 bunches broccoli (cut off the stems and break up the florets, rinse) |
1 lb macaroni, no egg (twist, penne, etc.) |
1 red bell pepper (seeded, rinsed, sliced) |
1 orange bell peppers (seeded, rinsed, sliced) or 1 yellow bell pepper (seeded, rinsed, sliced) |
3 scallions (trimmed, rinsed, chopped) or 3 green onions (trimmed, rinsed, chopped) |
3 tablespoons extra virgin olive oil or 3 tablespoons vegetable oil |
6 garlic cloves, thinly (rinsed, sliced) |
1 teaspoon honey mustard |
2 teaspoons vinaigrette or 2 teaspoons lemon juice |
1/2 teaspoon fresh basil (rinsed, diced) |
1/2 teaspoon fresh parsley (rinsed, diced) |
salt and black pepper |
Directions:
1. Boil water, add the macaroni; cook it for 15 minutes (al dente).
2. Boil water, add the broccoli florets, cook for 5 minutes, drain and rinse with cold running water; drain well.
3. Place the broccoli in a serving dish.
4. Sauté the garlic with one tablespoon oil in a medium heat.
5. Add scallion and peppers; Stir-fry for 2 minutes.
6. Mix the broccoli with the Sauté vegetables.
7. Mix one tablespoon oil, basil, vinegar or lemon, honey mustard, salt and black pepper; whisk it well until the mixture is smooth.
8. At room temperature, combine the broccoli and macaroni; pour the salad dressing; toss it well. Keep it in fridge.
9. At the time of serving, sprinkle the parsley.
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