Pasta Primavera Salad (Non-Vegan) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Excellent cheesy tangy pasta salad. Very fresh and filling. Non-threatening veggie dish. To make vegan use soy cheese. Recipe from Green Cuisine Cookbook, 2006 Ingredients:
115 g whole wheat pasta |
3 3/4 cups water |
1 artichoke heart, chopped |
1/8 cup black olives, sliced |
1/8 cup green olives, sliced |
1 cup spinach, chopped |
1/3 cup sunflower oil |
1/8 cup cider vinegar |
1 1/2 tbsp lemon juice |
1/8 cup onion, diced |
1/8 cup parmesan |
1/4 tsp salt |
1 tsp garlic clove, minced |
1/2 tsp dijon mustard |
1/8 cup parmesan |
Directions:
1. Bring water to a boil and cook the pasta in it for 10 minutes, then drain and rinse under cold water.
2. Mix the artichokes, olives and spinach with the cooked pasta.
3. Prepare the dressing b blending all the ingredients (except the second 1/8 cup parmesan) together. Then toss dressing with pasta veggie mix.
4. Top with parmesan.
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