In household with no meat and very little dairy, pasta salads are a staple. Winter doesn't have to end the enjoyment. This particular salad is served warm, with crisp, slightly warmed vegetable. It is key to this winter salad not to overcook the vegetables. The zucchini is added raw. It softens just enough when mixed with the hot noodles. If you don't usually use whole grain noodles try them on this recipe! The nutty, earthy flavor of the whole wheat compliments the walnuts perfectly.
But one of my favorite thing about this pasta salad is my children can pick through it quite easily. One doesn't really like the olives, the other doesn't prefer nuts. They just work around it. It tastes great with all the flavors blended together, but is mild enough to be enjoyed by even fussy children.
Unless of course we are talking about Emmett who really won't eat anything on any given day.
Warm Winter Pasta Salad
(From the "Very Vegetarian Cookbook")
12 oz whole wheat rotelle
12 thin asparagus spears
2 small zucchini's, chopped
3 green onions, chopped
1/2 green olives or kalamata, quartered
1/2 c chopped walnuts
parmesan cheese
real salt and fresh ground pepper
extra virgin olive oil
Cook pasta as per directed. Toast walnuts in a cast iron pan for several minutes on medium high heat. Steam or blanch asparagus for 2-3 minutes. Immerse in ice water. Cut in 1 inch pieces. Drain but do not rinse pasta. Pour olive oil over pasta. Toss with parmesan cheese to taste (I just use a few tablespoons of a strong fresh cut for flavor). Stir in zucchini, asparagus, olives, green onions and walnuts. Add salt and pepper to taste.
1 comment:
This recipe looks great. I am always looking for a recipe with no meat and we use those noodles all the time. Thanks for posting it.
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