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Colors of the Rainbow Vegan Pasta Salad

| 02/16/2014 | Reply

I could never be a “raw food vegan” because I don’t like eating raw things that much. Crunching on raw vegetables endlessly makes me feel like my next question should be “ummmm What’s Up Doc?” lol! I do love vegetables though, its just that I prefer them at least lightly cooked in stir frys, or hidden and blended into smoothies, or cooked outright in casseroles or soups. But I like this!

Colors of the Rainbow Pasta Salad
 
Prep Time
Cook Time
Total Time
 
Using a wide variety of raw vegetables, we get better nutrition and more fiber at the same time. Instructions for the red wine vinaigrette in EXTRAS below.
Created by:
Recipe Type: Salads
Cuisine: Vegan
Number Servings: 4
What You Need
  • 1 (300 g) box whole grain bow tie pasta (I like Barilla Plus)
  • RED – 1 large tomato, chopped
  • ORANGE -1 large carrot, diced
  • YELLOW – 1 small yellow pepper, diced
  • GREEN – ½ long English cucumber, diced (1 cup)
  • BLUE/GREEN – 1 head broccoli, chopped small (1½ cups)
  • PURPLE – 1 small red onion, sliced (1/2 cup)
How to Do It
  1. Bring a large pot of water to boil, add the bow tie pasta and cook 10-12 minutes, until tender.
  2. Meanwhile, chop the vegetables and whisk together the vinaigrette ingredients in a liquid measuring cup.
  3. Drain the cooked pasta and run it under cold water to cool. Place the pasta and chopped vegetables in a large serving bowl.
  4. Drizzle the vinaigrette on top of the pasta salad and stir to coat.
  5. Serve immediately or refrigerate for later.
Extras
To make the vinaigrette dressing:
1/2 cup red wine vinegar
1/3 cup sunflower oil
3 tablespoons pure maple syrup
1 teaspoon Dijon mustard
2 cloves garlic, pressed
1 teaspoon basil
1 teaspoon oregano
1/4 teaspoon sea salt
pinch of fresh ground black pepper

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Category: Light Meals

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