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    You are here: Home » Recipes » Beans and Legumes

    Published: Aug 1, 2011 · Modified: Mar 12, 2019 by Trish · This post may contain affiliate links · This blog generates income via ads ·

    Take it to a BBQ...Pasta Salad

    I have borrowed this book from our local library so many times my kids have started asking questions.  I really need to make it a permanent part of my cookbook library.

    From Isa Chandra Moskowitz' s Appetite for Reduction a vegan pasta salad that will please everyone. The fennel seed in the dressing gives the dish a surprise kick.  Don't leave it out. Without eggs or mayo in the  dressing you don't have to worry about it spoiling, so this is a perfect take with you in a cooler food.

    Sun-dried Tomato-Walnut dressing

    • ¼ cup sun-dried tomatoes (packed dried, not packed in oil)
    • 3 tablespoon walnuts
    • ½ teaspoon fennel seeds (do not skip this ingredient!)
    • 2 Tbps shallots, diced
    • ¾ cup water
    • ¼ cup balsamic vinegar
    • 1 teaspoon Dijon mustard
    • ¾ teaspoon salt
    • fresh pepper, to taste
    • ½ teaspoon dried marjoram or oregano

    Hydrant the tomatoes by placing them in hot boiling water for 10 mins.  Drain. Meanwhile, toast nuts and fennel seeds in a medium-high hot skillet until fragrant and lightly browned.  Transfer to a food processor and chop finely. Add the remaining ingredients and blend until smooth.  Will keep in the fridge for upto  5 days.

    Pasta Salad

    • 1 small red onion, thinly sliced
    • 8 oz shell shaped pasta, cooked according to pkg directions, and cooled
    • 1 can white kidney beans, rinsed and drained
    • 4 cups arugula
    • ½ cup roasted red peppers, sliced
    • ¼ cup pitted and sliced kalamata olives,
    • salt & pepper to taste
    • 1 recipe sun-dried Tomato Walnut dressing, above
    • ¼ cup walnut pieces

    Slice onions and place in a small bowl. Just cover with water and add 1 tablespoon cider vinegar or white-wine vinegar.  Soak from approx 10 mins, while you get the rest of the ingredients together, drain and add to your salad. I fins this step takes some of the bite out of the onions, so they are sweet and mellow, and allowing the addition of far more to a salad than otherwise. If you find raw onions a bit strong, try soaking them first.

    Toss all ingredients together, including the dressing and arugula.  The arugula is sturdy enough to withstand the dressing for a while without getting soggy.  This salad will keep refrigerated for several hours before serving.  I made this in the morning and kept it in a cooler until dinner time.

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    Trish Cowper

    Hi. I'm Trish.

    I'm a curious home cook, just as enthusiastic about healthy ingredients and whole foods as I am about cookies.

    more about me →

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    Trish Cowper

    Hi. I'm Trish.

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