Sunday, January 10, 2010

Herbed Pasta Salad

Happy Sunday!

This Herbed Pasta Salad is a variation of a pasta salad in Colleen Patrick-Goudreau's book "The Vegan Table". I hope you enjoy it!

Herbed Pasta Salad [Makes 6 servings].

16 oz vegan penne (or similar)*
1/4 cup olive oil
1/4 cup rice vinegar
1/4 cup fresh lemon juice
1/2 cup fresh basil
1/2 cup fresh Italian parsley
1 teaspoon salt
1 teaspoon pepper
1 teaspoon sugar
1 cucumber, chopped
1 red onion, chopped
2 bell peppers, chopped
1 can artichokes, drained and chopped
1 cup cherry tomatoes, halved
1 cup pine nuts

Optional: 1 block tofu, squared and fried


Begin with cooking pasta according to instructions.

Meanwhile, in a food processor, combine oil, vinegar, lemon juice, fresh herbs, salt, pepper and sugar. Blend until the herbs look finely chopped and ingredients are well incorporated.

When pasta is cooked, allow to cool and combine all ingredients (including tofu, if using). Mix thoroughly and serve.

* Dried pasta is usually Vegan, but check the ingredients just to make sure. Rice pasta is almost always Vegan.

No comments:

Post a Comment