March 2011 Issue
Whole Wheat Pasta Salad — Two Ways
Try these salads for a light, refreshing meal.
When the weather turns warmer, we develop an appetite for fresh vegetables and seasonal vegetables. These salads combine those two elements for a satisfying lunch or as a dinner side dish.
Spring version: with peas, mint, lemon and goat cheese crumbles
Summer version: with red pepper, cucumber and red wine vinegar
1/2 pound uncooked whole wheat pasta, shells or another small shape
3 1/2 tablespoons extra virgin olive oil
2 tablespoons lemon juice (spring) OR 3 tablespoons red wine vinegar (summer)
3/4 teaspoon salt
2 cloves garlic, minced
3/4 cup finely minced red onion
1/2 cup crumbled goat cheese (spring) OR 2/3 cup grated Parmesan (summer)
1 1/2 cups fresh or frozen green peas, lightly steamed (spring), OR 1 red bell pepper, diced (summer)
1 medium seedless cucumber, diced (summer)
2 tablespoons fresh mint, minced (spring), OR 3 tablespoons fresh basil, minced (summer)
fresh black pepper to taste
1. Cook the pasta in salted boiling water until it is just tender. Drain and transfer to a large bowl.
2. Add the oil, vinegar or lemon juice, salt, garlic, onion and Parmesan (summer version) to the hot pasta. Let cool.
3. Mix in remaining ingredients, top with goat cheese crumbles (spring version) and serve.