vegetarian pasta salad
This vegetarian pasta salad is fantastic, eaten hot or cold; it’s just delicious!
Ingredients
- Three tomatoes (large, seeded, and chopped)
- One chopped cucumber (optional)
- A container of olives (optional)
- One medium sliced avocado(optional)
- A white onion (optional)
- 1 cup raw broccoli (optional)
- 1/2 cup feta cheese (crumbled)
- 2 tbsp chopped parsley
- 1 tbsp basil (chopped)
- One tsp of ground rosemary
- One tsp Herb de Provence
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 lb penne or spiral pasta (uncooked)
- Aged Balsamic Vinegar (to taste)
- Three tsp garlic (minced)
Instructions for vegetarian pasta salad
- Add the chopped tomatoes, feta, spices, salt, and pepper to a large bowl.
- Put it in the refrigerator to chill while the pasta cooks.
- Using a large pot, bring water to a boil. Once boiling, cook the pasta according to the package directions to start crafting your pasta salad recipe.
- Drain.
- Then, using the same pot, heat the olive oil over medium-low heat while the pasta is draining.
- Next, add the garlic and cook, stirring, for 2-4 minutes or until just starting to brown.
- Return the pasta to the pot and toss with olive oil and balsamic to make a delightful vegetarian dish.
- Next, add a little of the drained pasta-and-tomato mixture to a large dish and toss with olive oil and garlic.
The recipe serves about 8.
Also, this is a great dish all year-round; look for tomatoes at your local farmer’s market. Furthermore, I can not stress this enough: the flavor you will get from fresh, locally grown fruits and veggies will blow your mind! Also, you will be so excited to make food again; the amount of flavor that is lost when these items are transported by truck for a few days to reach your local grocer. It goes past its prime. Most notably, this is also why your grocery-store food tends to go bad faster. If you decide to make a vegetarian pasta salad with fresh ingredients, you won’t be disappointed.
If you make it, please let me know what you think!
