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Mar 14

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Pasta Salad

I absolutely love this time of year with the cool mornings and warm afternoons. If you are like me you hate to turn on the oven when it’s this beautiful outside (it’s sunny & not a cloud in the sky in my part of the world). =D

This recipe is inspired by my MOST favorite place to eat in Knoxville, TN
The Tomato Head

What you will need:
1 box of Whole Grain rotini pasta (cooked according to package directions)
1 can of organic artichoke hearts
1 can of organic black olives (sliced)
2 carrots peeled & shredded
1 cucumber thinly sliced
1/2 red onion diced
2 cups broccoli florets (fresh)
1 cup sliced mushrooms (your preference)
1 cup cherry tomatoes (cut in half)
Sprouts
1 lemon (I prefer Meyer lemons because they have more juice but a regular lemon will also work)
Sea Salt
Pepper

After boiling pasta to package directions, drain well and set aside to cool.

After pasta has cooled, begin assembling (you will need a large serving bowl). Start with pasta as the first layer. Now comes the fun part! Begin layering all of your freshly cut veggies. The very last veggie should be a nice handful of sprouts to top things off. Next, take a lemon and cut in half. Squeeze the juice of each half all over the top of the pasta being careful not to drop any seeds into the dish. Sprinkle with a little Sea Salt and pepper.

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Permanent link to this article: http://eatingreal.com/blog/2012/03/pasta-salad/

1 comment

  1. Liih

    You’re prob not thinking of tuna, but I sure like this – * Exported from MasterCook Mac * tuna pasta saladRecipe By : Don CalkinsServing Size : 4 Preparation Time :0:00Categories : Amount Measure Ingredient Preparation Method 1 cup elbow macnorai 1/2 cup garbanzo beans 3/4 cup carrot coarse grated 1 cup onion diced 1/4 cup dill pickles diced 3 1/2 ounces tuna in water, canned drained 1/2 cup mayonnaise 2 tablespoons dill pickle juice 2 tablespoons horseradish mustardSoak, cook, drain and rinse the garbanzo beans.Cook and rinse the macnoraiAdd the carrot, onion and green peppersMix the remainder of the ingredients together and stir into the macnorai et al, mixing throroughly.Proportions can be varied to taste. If using canned beans, 1 can of garbanzos is a little more than 1/2 cup dry beans cooked. I use a very coarse grater for the carrots, resulting in chips about a half inch across. One of these times, I’m going to try jalapeno mustard instead of horseradish mustard. – – – – – – – – – Per serving (excluding unknown items): 411 Calories; 26g Fat (54% calories from fat); 15g Protein; 34g Carbohydrate; 17mg Cholesterol; 564mg Sodium_____

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