Archive for July, 2013

Summertime is coming at us full speed, & cookouts are huge during that period.  I’ve always been a fan of pasta salad & making fresh variations on recipes.  This one is especially good for outdoor activities, because, well, it doesn’t have any mayo in it(obviously–this is kind of a vegan blog).  Doing things from scratch is something I like as well, because I am an avid reader, but when it comes to ingredient labels, I like to keep it to words with as little syllables & chemical compounds as possible.

Without further ado, here is what to do!

Boil some water with a bit of salt in it, then throw in half a bag of whole wheat pasta.

While that is cooking, make your dressing:

Mix half a cup of apple cider vinegar, a quarter cup of canola oil & a quarter cup of olive oil.  Mince six cloves of garlic, 2 tablespoons of oregano, 2 tablespoons of lavender basil, about a small handful of fresh chopped dill, and mix all of that into the oil & vinegar mixture.  For a bit of spice, if you have three mini thai ornamental peppers lying around, chop & throw those in….if you don’t, half a jalapeno or even a teaspoon of crushed red pepper flakes will do.

The noodles should be about halfway done, so chop up some veggies:

Two carrots, half of a red bell pepper, half of a green bell pepper, about two cups of broccoli(cut very small), a cucumber & a tomato.

Toss all of that in the dressing first to get everything mixed really well.

The noodles should be done by now, so drain them & run cold water through them or just toss them around with some ice cubes-either way does the trick to cool them fast.  Once cold, put the pasta in with the veggie/dressing mix & throw that around until it looks a little bit like this:

Lots of yum here people, lots of yum.

Lots of yum here people, lots of yum.

That is it.  A considerably easy vegan side dish that can be made in less than half an hour & made in bulk for parties.

I might even have some for breakfast.