12 oz. dry bow tie pasta (or other pasta of choice)
1 - 15 oz. can chickpeas, drained, and rinsed
1 cup carrot, diced
1 cup red onion, diced
1 cup red pepper, destemmed, deseeded, and diced
1 cup zucchini, cut into quarters lengthwise, and thinly sliced
1 cup frozen peas, thawed
1/2 cup sliced black olives
Dressing:
1/4 cup olive oil
1/4 cup water or vegetable stock
3 T. red wine vinegar
3 T. freshly chopped parsley
2 T. nutritional yeast flakes
1 T. Dijon mustard
1 T. garlic, minced
1 1/2 t. dried basil
1 t. dried oregano
1 t. salt
1/2 t. freshly ground black pepper
In a large pot, cook the bow tie pasta in salted boiling water until al dente. Drain, rinse with cold water, and drain well again. Transfer the cooked pasta to a large bowl, add all of the vegetables, and toss well to combine. In a small bowl, place all of the dressing ingredients, and whisk well to combine. Pour the dressing over the top of the pasta mixture and gently toss together. Cover and chill in the refrigerator for 1 hour or more to allow the flavors to blend. Toss gently again before serving.
Yield: 3 Quarts
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©1999-2002 Beverly Lynn Bennett