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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Roasted Garlic Pasta Salad with Fresh Herbs Recipe

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This recipe for Roasted Garlic Pasta Salad with Fresh Herbs is from Annette's Plant Based/Vegan Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 carton vegetable broth
1 lb (454 g) short pasta (such as gemelli or rotini)
1/4 cup (60 mL) olive oil
1 tbsp (15 mL) lemon zest
1 tbsp (15 mL) cider or white wine vinegar
1 tbsp (15 mL) grainy Dijon
2 tsp (10 mL) honey
1/2 tsp (3 mL) salt
1/2 tsp (3 mL) fresh cracked pepper
1/4 cup (60 mL) fresh chopped parsley
1/4 cup (60 mL) chives
1 cup (250 mL) peas
1 cup (250 mL) sliced radish
1 cup (250 mL) micro-greens
Directions:
Directions:
In a large saucepan, bring 3 1/2 cups (875 mL) of the broth to a boil. Add pasta and reduce heat to simmer, cover and cook, stirring occasionally, until most of the liquid has been absorbed and the pasta is al dente, about 10 minutes. Remove from heat and transfer to a large bowl.
In a small bowl or measuring cup, pour the remaining broth and whisk together with the olive oil, lemon zest, vinegar, grainy Dijon, honey, salt and pepper.
Pour dressing over pasta and let cool completely. Toss with fresh herbs, peas, radishes and micro-greens.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
5 minutes

 

 

 

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