Recipe of the Month: Ellie’s vegan pasta salad

Ellie’s vegan pasta salad: serves 12

2 cups of chopped mini sweet Bell Peppers
5 cups small Broccoli florets
1 bunch of Asparagus
1 large English Cucumber
3/4 cup Red onion
3 cups teardrop or grape Tomatoes
1 jar of Castlevetrano Olives (6 oz.). May substitute with other table olives in water

1 tbsp Dill
2 Garlic cloves–minced
3 lemons (juice of 3 lemons)
Sea salt to taste (1 – 2 tsp)
1 tbsp of balsamic vinegar (optional)–for extra tanginess
½ cup of extra virgin olive oil–
For no oil version of the salad: substitute olive oil with 4 tbsp tahini and1/4 to 1/3 cup of water

1 pound spiral pasta of your choice–preferably whole grain

Cook pasta according to directions. Drain and let cool
Chop the peppers and cucumbers into small rounds
Dice the onions
Cut the broccoli into small florets. If using precut florets, cut into smaller pieces
Cut the ends of the asparagus and then cut into thirds
Slightly blanch the broccoli and asparagus(optional)
To slightly blanch: Place the broccoli and asparagus in boiling water for 60 seconds, and then plunge in ice water

In a large bowl, combine all the spices, lemon juice, vinegar and oil. For the oil free version combine the spices and 4 tbsp of tahini and ¼ to ⅓ cup of water. Wisk the above ingredients until smooth. Toss in the vegetables and pasta until well coated and ENJOY!

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