Because Mama Taught Me to Share

I’m back to share some more of the wealth. I haven’t tried this recipe yet, but I have full confidence that it will be a winner. It’s not necessarily gluten-free, but can be if you use gluten-free pasta and nix the French bread. Since we’re making this at my parents’ house tonight, though, I’m assuming the bread will flow like wine (wha?) and I’ll have to make a special pasta request. 

Tasty Pasta Salad

1 lb rotini pasta (or gluten-free rice pasta)
1 cup canned black beans, drained and rinsed
1 cup canned garbanzo beans, drained and rinsed
2 celery stalks, sliced thin on the diagonal
2 small carrots, peeled and sliced thin on the diagonal
1/2 lb sliced asparagus OR 1 cup sliced green beans
1 tbsp olive oil
1 garlic clove, minced
1 tsp dried basil OR 1 tbsp fresh minced basil
1 tsp dried marjoram OR 1 tbsp fresh minced marjoram
2 tbsp water + 2 tbsp fresh lemon juice
1/4 cup fresh minced parsley
1/2 red pepper, sliced in thin strips
Optional: 1/4 – 1/2 cup crumbled feta cheese and kalamata olives (pitted, whole or sliced)

12 tbsp olive oil
6 tbsp fresh lemon juice (2-3 lemons)
Dried basil
Dried thyme
Dried marjoram
1 tsp salt
1/4 tsp fresh ground black pepper
Pinch of cayenne pepper

1. Put 6 quarts of water to boil; add pasta and salt; cook al dente; drain and rinse with cold water; place in fridge to chill (NOTE: if you’re using rice pasta, cook for less time so that it doesn’t turn out mushy)
2. Heat the olive oil in an 8 – 10 quart pan
3. Prep the veggies
4. Add the garlic to the oil
5. Add the carrots, celery, asparagus or green beans and saute 5 minutes on medium/high heat
6. Add the herbs and spices; saute briefly
7. Drain and rinse the beans; add to the veggies
8. Add the water and lemon juice; cover and simmer until veggies are tender and crisp
9. Chill the pan in the freezer for 15 minutes
10. Mix the dressing; combine all ingredients including the parsley and red pepper slices
11. Add salt and pepper and adjust seasonings to taste; chill for later or devour immediately!

Eat with a loaf of crunchy french bread, hummus, and a green salad!

YUM! I got this recipe from the Savvy Vegetarian – check out the site!

(P.S. I’ll keep you updated on how it turns out!)


1 Comment

Filed under eating food, making food

One response to “Because Mama Taught Me to Share

  1. Wow that sounds good! Only I would be sure to use asparagus in the salad, so I could cook up a side dish of these tastey green beans someone taught me how to make…. they’re amazing.

    P.S. I made the green beans with vegetable broth once, not quite the same, but still delicious!

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