To my friends,... I hope will you enjoy this...:)
Hi...Here is a Very Tasty Chilled Summer Pasta Veggie Salad Recipe :
with cooked pasta and raw fresh veggies [the olives and chic peas come in a can]
You can use cooked Quinoa, Hydrated Cracked Wheat, Cooked Farro, or cooked Brown Rice, instead of Pasta !
My favorite way is with cooked Wheat Berries or Gluten Free cooked Quinoa
Make sure you rinse the Quinoa well before cooking to remove the bitter saponins
Cook two boxes of Dreamfield { low carb}....or your favorite Gluten Free....:
Rotini or Penne..
drain, set aside.
In a large mixing bowl:
add 1/2 cup each of the following raw minced veggies:
Lindsay Natural Green Ripe Olives [ come in a can]
Fennel Bulb [an amazing taste]
pine nuts
green beans
red radish
celery
cucumber
add one cup each of the following raw finely cut veggies :
fresh baby asparagus
green zuchinni
yellow summer squash
red bell pepper
crumbled cauliflower
crumbled broccoli
and
chic peas , also called garbanza beans [they come in a can]
fresh garden green peas
green edamame
..add the following to 1/4 cup of paul newman's light italian with lemon dressing and
1/8 teaspoon:red pepper flakes,
bells seasoning,
dried mustard,
tumeric,
KAL nutritional yeast flakes, [add more for more of a cheesey flavor accent]
add one teaspoon of the following:
dried basil,
dill weed [very important]
onion powder
rubbed fennel [very important]
mix well.
if the pasta has absorbed all the dressing after marinating overnight ,mix the juice from one fresh lemon and 1/4 th cup Pompein Robust flavor EVO.
Roll the lemon really hard then cut in half and hold over a bowl with a fork in it and squish it against the fork, or use a juicer..
.add 1/8th teaspoon of sea salt [tastes better]and add it to the pasta salad.
This really tastes better chilled than room temperature.
Try to use all organic as much as possible.
{copyright by Debra Eichler Elliott}
You will notice this recipe has more veggies than pasta..that is not a mistake.
There are dozens of great versions, like yours for example...:)
but this one has my own version of herbs and veggies and is a way to provide a rainbow of nutrition for your loved ones and yourself..
You can always leave out what you want to,
or add what you want, and make it your own special version,
My recipe is vegan, dairy free, meatless,
but people have been known to add :
lobster,
tilaipia,
cod,
scallops ,
jumbo shrimp,
crawfish,
tiny salad shrimp,
crab,
imitation crab,
little slices of Light Life Italian Vegan Sausage,
Morning Star Farms Vegan Chiken Strips,
Light Life Vegan Pepperoni ,
or Feta Cheese,
or grated Romano,
or Parmaseano Reggiano,
but not all of these things at the same time.....LOL...:)
You can make it your own wonderful meal ...)
I posted this with love ..
with cooked pasta and raw fresh veggies [the olives and chic peas come in a can]
You can use cooked Quinoa, Hydrated Cracked Wheat, Cooked Farro, or cooked Brown Rice, instead of Pasta !
My favorite way is with cooked Wheat Berries or Gluten Free cooked Quinoa
Make sure you rinse the Quinoa well before cooking to remove the bitter saponins
Cook two boxes of Dreamfield { low carb}....or your favorite Gluten Free....:
Rotini or Penne..
drain, set aside.
In a large mixing bowl:
add 1/2 cup each of the following raw minced veggies:
Lindsay Natural Green Ripe Olives [ come in a can]
Fennel Bulb [an amazing taste]
pine nuts
green beans
red radish
celery
cucumber
add one cup each of the following raw finely cut veggies :
fresh baby asparagus
green zuchinni
yellow summer squash
red bell pepper
crumbled cauliflower
crumbled broccoli
and
chic peas , also called garbanza beans [they come in a can]
fresh garden green peas
green edamame
..add the following to 1/4 cup of paul newman's light italian with lemon dressing and
1/8 teaspoon:red pepper flakes,
bells seasoning,
dried mustard,
tumeric,
KAL nutritional yeast flakes, [add more for more of a cheesey flavor accent]
add one teaspoon of the following:
dried basil,
dill weed [very important]
onion powder
rubbed fennel [very important]
mix well.
if the pasta has absorbed all the dressing after marinating overnight ,mix the juice from one fresh lemon and 1/4 th cup Pompein Robust flavor EVO.
Roll the lemon really hard then cut in half and hold over a bowl with a fork in it and squish it against the fork, or use a juicer..
.add 1/8th teaspoon of sea salt [tastes better]and add it to the pasta salad.
This really tastes better chilled than room temperature.
Try to use all organic as much as possible.
{copyright by Debra Eichler Elliott}
You will notice this recipe has more veggies than pasta..that is not a mistake.
There are dozens of great versions, like yours for example...:)
but this one has my own version of herbs and veggies and is a way to provide a rainbow of nutrition for your loved ones and yourself..
You can always leave out what you want to,
or add what you want, and make it your own special version,
My recipe is vegan, dairy free, meatless,
but people have been known to add :
lobster,
tilaipia,
cod,
scallops ,
jumbo shrimp,
crawfish,
tiny salad shrimp,
crab,
imitation crab,
little slices of Light Life Italian Vegan Sausage,
Morning Star Farms Vegan Chiken Strips,
Light Life Vegan Pepperoni ,
or Feta Cheese,
or grated Romano,
or Parmaseano Reggiano,
but not all of these things at the same time.....LOL...:)
You can make it your own wonderful meal ...)
I posted this with love ..
