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.