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Return to browsing category: Vegetarian/Vegan

Vegetarian Pasta Salad by A W serves: 10	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Tasty Pasta Salad: Rotini, Veggies, Beans, Feta, Olives, Herbs

Ingredients:

1 lb

spiral or penne pasta

1/2 c

uncooked red kidney beans or 15 oz can cooked beans - drained and rinsed well

1/2 c

uncooked garbanzo beans or 15 oz can cooked beans - drained & rinsed well

celery stalks, trimmed & sliced thin on the diagonal

samll garrots peeled and sliced thin on the diagonal

1 c

sliced green beans

1/2

red or green pepper, sliced in thin strips

1 T

olive oil

1 T

minced fresh giner

2 cloves

garlic, minced

1/4 C

pitted greek or regular olives

1/2 can

artichoke hearts, quartered (water pack)

3 T

olive oil

3 T

lemon juice

2 t

dried marjoram leaf or 1 T fresh minced

1 t

salt or to taste

1 tsp

ground black pepper or to taste

Directions:

1.Put 6 qts water on to boil, add pasta & salt, cook al dente, drain and rinse with cold water, set aside to cool
2.Heat 1 Tbsp oil in large frying pan on medium-low
3.Prep the veggies
4.Add the garlic and ginger to the oil and sauté 5 minutes
5.Turn up the heat to med-high, add the carrot, celery, beans & pepper
6.Sauté another 5 minutes
7.Turn heat to low, cover and cook another two minutes
8.Add the veggies to the pasta
9.Drain and rinse the beans, then add to pasta
10.Add the parsley, olives, artichoke hearts, and dressing
11.Lacto-veg: Add crumbled feta cheese if desired at this point (I assure you it isn't necessary)
12.Mix well, adjust seasonings to taste, cover and chill for later, or devour immediately

Categories:

Quick & Easy
Vegetarian/Vegan