Greek-ish Pasta 'n Veg Salad
Ingredients:
1 cup dry whole wheat pasta shape of your choice (I used fusilli)
1 cup no-salt added canned chickpeas, drained and rinsed
1 cup quartered water-packed artichoke hearts
1 cup sliced and quartered cucumber
1 cup quartered mushrooms (such as button or cremini)
1 cup halved grape or cherry tomatoes (or seeded, chopped tomato of your choice)
1/2 cup sliced red onion
1/4 cup balsamic vinaigrette (prepared or homemade)
Directions:
1. Boil the pasta according to the package directions. Drain the pasta and rinse it well under cold water. Give it a couple of good shakes to get most of the water out of it.
2. Combine everything and fold it gently until the vinaigrette is evenly distributed. Eat.
If you are so inclined, feel free to add some olives and/or feta to this as well.
I just had a big bowlful -- a nice bedtime snack, if you ask me!
3 comments:
I'd hardly call ANYTHING you cook pathetic! :)
Teddy
I would eat this before bed only w/out the raw sliced red onion (much as i love 'em)... that would hurt as in heartburn, i'm afraid! :o) But it looks fantastic, Catherine!
i made it, as was so , so good, we eat it for lunch yesterday, another winner thats for sure, and so simple.
thanks Catherine!
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