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Rainbow Pasta Salad

A great way to add more protein to pasta dishes is to use whole wheat pasta and/or to puree beans into the dish. What Mim loves about this recipe is that it is easy to adapt throughout the season. Grated zucchini, squash, kohlrabi, carrots, beets, turnips and radishes all taste great in this, not to mention any fresh herbs, garlic scapes, scallions or onions. Be creative when you make this dish – it will taste amazing no matter what!

Ingredients
1 lb pasta
1 ½ cups cooked/canned garbanzo beans
Salt and pepper to taste
¼ cup olive oil
2 cups grated veggies
1/4 cup herbs such basil, cilantro, or dill
1-2 cloves of garlic, peeled and minced
1/2 cup yogurt or crumbly cheese
Juice of 1 lemon

Directions
1.) Cook and strain the pasta.

2.) Puree the garbanzos, olive oil, herbs, lemon juice, cheese or yogurt, salt and pepper together and stir into a big bowl with the pasta.

3.) Grate your veggies (again, you can use whatever you want!) and mix into the pasta.

Variations
•    Add 1/4 cup toasted sunflower seeds, raisin, dried cranberries or walnuts
•    Add 2 tsp soy sauce or  tamari or 2 Tbsp tahini to the puree
•    Add a dash or cayenne pepper or curry powder to the puree

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