green goddess pasta salad
When everyone was doing toilet paper runs, I was running for pasta.
Why? Well my youngest son, Cutie as I call him…..although he is now taller than me and he thinks his nickname is not so cute any more. Anyway, Cutie, has been a vegeterian almost vegan since he was four years old, because he LOVES animals and will not eat them, and so how Cute is that? He basically eats, pasta, and more pasta, and any bean, any lentil and any vegetable, and that is his diet.
The isles were empty of toilet paper, not so much of a concern when you have a restaurant that is suddenly closed with a huge inventory of toilet paper as we usually have oh maybe 300 customers per day use our restrooms. A definite concern were the empty isles of pasta!! The only pasta on the shelf was gluten free garbanzo pasta, and I bought a few boxes here and there. Cutie was not a fan, and standard pasta quickly reappeared on the shelves. The garbanzo pasta is delicious (despite Cuties opinion), and so we cooked it up my garbanzo bean pastas for our health heroes. We served it with a sandwich, layered with whole grain mustard, salami, turkey or vegetables and of course a mountain of glistening gorgeous purple kale.
The main thing to know about these pastas is that they give off a LOT of foam, so I usually cook them half way to release the foam, then I drain and rinse the pasta, and then cook it in clean water until done. As usual for my dressings I like them to be highly acidic so more lemon and/or vinegar than olive oil, but if you prefer you can do a more standard dressing which is more oil than acid.
serves 4
2 cups cooked pasta (any shape, your favorite kind)
2 cups lots of vegetables choose your favorites
raw thinly sliced zucchini, brussels sprotus, carrots, thinly sliced bell peppers, cherry tomaotes, sliced kale
1/2 cup black pitted olives
Combine all the pasta salad ingredients in a large bowl, toss with the dressing.
Could you add salmi or other meats or cheese to this? Yes you could. We served ours with a sandwhiches with salami and meat….so there you go, and now you know.
dressing
juice from one lemon
1/4 cup red wine vinegar
1/4 cup olive oil
2 cloves garlic, grated
1 teaspoon dry or fresh oregano (optional)
2 tablespoons dijon mustard
2 teaspoons salt
