Vegetarian Pasta Salad

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

It's hardly possible to go "over the top" on salting & seasoning this vegetarian pasta salad. A generous hand with the seasonings and olive oil is what makes it Tasty Pasta Salad. Pasta seems to have an infinite capacity for absorbing flavors.

This pasta salad works best with durum wheat pasta. Whole wheat pasta is ok, but heavy. Other whole grain pastas are likely to disintegrate, but will work if you undercook slightly, mix in last, and handle very gently. I highly recommend the feta and/or the greek olives for the extra taste sensation.

This pasta salad is great on its own as a one dish vegetarian meal, but is divine with crunchy french bread &, hummus, and a green salad.

Ingredients:

• 1/2 c uncooked black beans OR 1 C. canned beans, drained & rinsed
• 1/2 c uncooked garbanzo beans OR 1 C. canned beans, drained & rinsed
• *If you want to cook your own beans, see the directions below
• 2 celery stalks, sliced thin on the diagonal
• 2 small carrots peeled and sliced thin on the diagonal
• 1/2 lb asparagus OR 1 cup sliced green beans
• 1 Tblsp olive oil
• 1 pinch hing or 1 clove garlic, minced
• 1 tsp dried basil OR 1 Tblsp fresh minced
• 1 tsp dried marjoram OR 1 Tblsp fresh minced
• 2 Tblsp water + 2 Tbslp lemon juice
• 1/4 c minced fresh parsley
• 1/2 red pepper, sliced in thin strips
• Optional: 1/4 - 1/2 c. diced feta cheese, greek olives, whole or sliced
• Dressing:
• 12 Tblsp oilive oil
• 6 Tbsp fresh lemon juice (2 - 3 lemons)
• basil, thyme, marjoram
• 1 tsp salt
• 1/4 tsp ground black pepper
• 1 tiny pinch cayenne

Directions:

1. Put 6 qts water on to boil, add pasta & salt, cook al dente, drain and rinse with cold water, place in fridge to chill
2. Heat the oil in an 8 - 10 quart pan
3. Prep the veggies
4. Add the hing or garlic to the oil
5. Add the carrots, celry & asparagus or green beans, and saute 5 minutes on med/high heat
6. Add the herbs and spices, saute briefly.
7. Drain and rinse the beans, then add to veggies.
8. Add the water and lemon juice, cover and simmer until veggies are tender/crisp.
9. Chill in pan in freezer for 15 min
10. Mix the dressing, combine all ingredients, including red pepper strips and minced parsley
11. Add salt & pepper, adjust seasonings to taste, chill for later, or devour immediately!