I don’t normally eat pasta…but I had a taste for it so I made this recipe up and it turned out pretty good so I decided to share it.
It is a brightly flavored light dish that can be a side dish or an entree.
INGREDIENTS:
8 oz of dried whole wheat rotini pasta (half of a standard box)
1 15oz can of chickpeas
1 15oz can of medium or large olives
10 -15 Cherry tomatoes
1 cucumber
2 small avocados
1 shallot
1/2 cup of chopped fresh parsley
3 tablespoons of finely chopped chives
1 1/2 to 2 large lemons
1/2 medium to large lime
4 tablespoons of olive oil
Salt and cracked pepper to taste
Cashews to garnish
DIRECTIONS:
– Prepare pasta per package instructions. Salt the water and add a splash of oil in the water for added flavor and to keep from sticking. Drain and rinse in cold water. Put into a large mixing bowl and drizzle half of the olive oil on the noodles to keep them from sticking.
While pasta is cooking, prep other ingredients as follows:
– Drain and rinse chickpeas and add to large mixing bowl
– Drain and slice olives and add to mixing bowl. ( I LOVE black olives so I tend to be heavy handed with these. You can use a half of a can depending on your preference.)
– Slice cherry tomatoes in half and add to mixing bowl. (If you prefer, you can slice Roma tomatoes, heirlooms, yellow, green or the whole stoplight…or any other tomato of your choice)
– Use a vegetable peeler or knife and peel the cucumber. Slice the lengthwise and remove the seeds. Then slice the half into quarters (lengthwise) and cut into small pieces. Add to mixing bowl.
– Cut avocados into medium cubes and add to mixing bowl (add more if you’d like)
– Dice shallots and add to mixing bowl
– Finely chop parsley and chives and add to bowl.
– Juice the lemons and set aside
– Juice the lime and set aside
-Combine all chopped veggies and chickpeas with pasta and pour the remaining olive oil and half of the lemon juice and then mix gently.
Taste…add salt and pepper and gently mix again. Slowly add half of the lime juice and gently mix. Taste it. Continue to add lemon, lime, salt and pepper until desired flavor. I used it all but you may have a different palette when it comes to acidic flavors.
I grated some cashews on top…if you eat cheese or cheese substitute-go right on ahead. But if you don’t and you’re not allergic to nuts…give it a try.
I omitted the garlic this time eventhough I love it. You can add a clove of minced garlic or a few sprinkles of garlic powder for added deliciousness.
This pasta salad is vinegar free, mayo free, vegetarian, vegan and Daniel Fast-friendly.
Bon Appetit!
kellyemarie.com 