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
- 1/4 cup sun-dried tomatoes (packed dried, not packed in oil)
- 3 Tbsp walnuts
- 1/2 tsp fennel seeds (do not skip this ingredient!)
- 2 Tbps shallots, diced
- 3/4 cup water
- 1/4 cup balsamic vinegar
- 1 tsp Dijon mustard
- 3/4 tsp salt
- fresh pepper, to taste
- 1/2 tsp 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.
- 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
- 1/2 cup roasted red peppers, sliced
- 1/4 cup pitted and sliced kalamata olives,
- salt & pepper to taste
- 1 recipe sun-dried Tomato Walnut dressing, above
- 1/4 cup walnut pieces
Slice onions and place in a small bowl. Just cover with water and add 1 tbsp 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.
Hi, I’m Trish. I share clean and healthy recipes balanced with a generous serving of cake. You will find vegan, gluten-free and plant-based recipes too. Thanks for visiting!