This one is a great clean the fridge/pantry, spend 15 minutes making and they will think you spent 30, pasta salad. You really can not mess it up so feel free to throw in whatever vegetables/legumes that you need to use up and flavour the dressing with any herb that tickles your fancy. You could saute or stem the veggies if you prefer but I left mine raw.
Ill share what I did but remember... let your crisper drawer be your guide. :)
Salad
1-2 cups whole wheat penne pasta
Carrots- cut into little chopsticks
Green Peppers, sliced
1 can red kidney beans
4-5 Sun Dried Tomatoes, diced
1/4 onion, sliced
1 tomato, diced*
1 avocado, diced*
*I actually didn't add these until the 2nd day after the picture was taken.
Dressing
1/4 cup veg broth
3 TBS Apple cider vinegar
1 TBSP olive oil
1 clove garlic
1 tsp agave (any sweetener would work)
1/4 cup fresh basil
Combine all ingredients in blender or food processor.
This pasta salad is great to eat as a meal in its own right or taken as a side for a pot luck. For lunches, I served mine over lettuce and spinach with a little extra dressing... YUM!
1 can red kidney beans
4-5 Sun Dried Tomatoes, diced
1/4 onion, sliced
1 tomato, diced*
1 avocado, diced*
*I actually didn't add these until the 2nd day after the picture was taken.
Dressing
1/4 cup veg broth
3 TBS Apple cider vinegar
1 TBSP olive oil
1 clove garlic
1 tsp agave (any sweetener would work)
1/4 cup fresh basil
Combine all ingredients in blender or food processor.
This pasta salad is great to eat as a meal in its own right or taken as a side for a pot luck. For lunches, I served mine over lettuce and spinach with a little extra dressing... YUM!
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