Vegan Pasta Salad
So we have been failing on the blog front these days. I am about to graduate from college and E is about to start grad school at Stanford (what a badass). In all this craziness I have eaten way more Trader Joe’s Tofu Edemame Nuggets than I am proud of (for strict vegans, these do have egg whites), and haven’t managed to get my meals on here.
Anyhow, this is a simple pasta salad, best served cold.
Ingredients:
- 1/2 bag whole wheat rotini or other noodles
- 1 large carrot, cut into small chunks
- 1/2 cup frozen peas
- 1 zucchini, cut into small chunks
- Several marinated artichoke hearts, cut into small pieces
- 2 stalks heart of palm, cut into small chunks
- 3/4 can chik peas
- Dressing of choice ( I used tahini dressing, as always, lemon juice, and balsamic vinegar)
Directions:
- Boil water and cook noodles. After straining, rinse with cold water until all noodles are fairly cool, and set aside.
- Meanwhile, lightly steam the carrots, zucchini and peas until slightly crunchy
- In a large bowl, mix cool noodles, all cut up and cooked veggies, chik peas, and dressing, and mix well
- Eat now or later, it saves well!
-N
