Tuesday, September 15, 2009

More Pasta Goodness

Last night I was thinking about supper and thinking about the veggies in my refrigerator. I was thinking about how warm it has been, and how I should fit a few good salads in before the cold weather sets in. I went to one of my favorite recipe sites and found a recipe for pasta salad that looked good.

I used a bag of gluten free elbow macaroni made with rice and soy flour because I had bought the bag at my favorite Amish store (which will here on out be referred to as the Bent & Dent, or B&D for short) for 50 cents. The pasta was delicious. I recently splurged on a jar of Vegenaise for $4.99 plus tax, because the stuff is just that good. The Italian dressing I had was fat free, so that helped the fat content some. Other than the fat from the Vegenaise, which is expeller-pressed canola oil high in omega-3 fatty acids, the salad was pretty low fat. And ohmygodican'tstopeatingit good. Seriously. TONS of flavor. I think this will be my staple for every family picnic or potluck I ever attend. Easy peasy. I have a ton left over. I ate it for lunch today and I'm looking forward to a big bowl for supper, and most likely lunch again tomorrow. And that's okay with me. I'm copying this recipe here because I made it a bit differently, and really, who the heck is gonna know? I don't think there's anyone reading this blog anyway.

Summer Pasta Salad

12 oz pasta (your choice)
1/2 red onion, chopped
1-2 large carrots, grated
1 green or red pepper, chopped
broccoli, chopped in bite-sized pieces
1 large cucumber, peeled and diced
1 cup Italian dressing
1/4 cup vegan mayo
2 tbsp dijon mustard
1 tsp dill
salt and pepper to taste
1 can chickpeas

Cook pasta - drain and rinse well with cold water. Add the chopped veggies. Whisk together the mayo, dressing, mustard, dill, salt and pepper. Add to pasta and veggies and mix well. Mash chickpeas with a potato masher until crumbly, then add to salad, mixing well.

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