I need a break from the move chaos, so let's talk about one of my favorite topics... food!
The weather is warming up and it's time to dust off the recipe for this pasta salad. It doesn't contain mayo, so it's a great side for picnics, it's also a nice warm weather lunch, though it doesn't win points for being low cal or low fat :(
1 lb. rainbow pasta, cooked & drained
1 tomato, seeded & diced
2 - 3 scallions, sliced
1/4 - 1/2 cup minced cucumber
Drizzle the cooked pasta with olive oil and toss to avoid sticking. Chill. Add the tomato, scallions and cucumber to the cooled pasta, mix, sprinkle with salt and chill.
Right before serving toss it with vinaigrette, use bottled, or make your own...
Dressing2/3 cup vegetable oil1 1/2 T sugar
2 T minced shallots
dash onion powder
1/4 t garlic powder
1/8 t coarse black pepper
1/8 t oregano
1/3 cup red wine vinegar
1 T dijon mustard
1 t lemon juice
1/4 t parsley
1/8 t salt
1/8 t basil
Use a blender to blend on high until thick and creamy. Chill.
Labels: food, recipes, vegan, vegetarian