So, I knew I wanted to make another pasta salad when my boyfriend’s sister arrived this past week. But I get tired of the same recipe (as much as I love it), so I omitted the olives and mozarella. And I added chick peas and asparagus. The result was a fresh and cool salad that was filling enough to be lunch on its own. We ate it the second time with melon. Yum!
Vegan Pasta Salad with Asparagus and Chick Peas
1 8-oz. box gluten-free shell pasta (I prefer Ancient Harvest)
1/2 bunch broccoli, separated into flowerets/bite-sized pieces
3 carrots, sliced in 1/4-inch rounds
1 lb. asparagus, sliced
1 small to medium red onion, chopped
Pepper to taste (do not salt as it will make vegetables lose moisture)
Parmesan cheese, grated (optional)
Cook shells. Drain. Cool shells by running cold water over them. Drain thoroughly. Set aside in a large bowl. Refrigerate while preparing vegetables.
Remove woody ends from asparagus by clasping them in bunches with two hands and snapping them. The woody parts will break off. Discard them. Then, separately steam or microwave with a little water the broccoli (5 minutes), carrots (5 minutes), and asparagus (3 minutes). Drain each vegetable, and allow to cool. Add to pasta along with red onion and pepper. After mixing, toss with dressing, and allow to chill at least several hours for flavors to blend. Yield: 6-7 large servings or more side salads. Keeps about 5 days.
There was only a small amount that remained today, so I added it to raw salad of broccoli, radishes, green onions, and Kalamata olives. Feta and Parmesan topped my salad, but my boyfriend ejoyed his vegan.
This is an easy salad that you can double to feed a crowd. It’s great at a potluck or for a picnic. Get creative by adding some of your favorite ingredients.