Monday, September 9, 2013

Creamy Pasta Salad with Veggies from the Garden

We have been having a ridiculous amount of veggies coming out of the garden lately.  And because my mom spent so much time putting the garden together (all because of Hubbs and I - she hasn't had a garden since I've been away from home), it makes sense that I am the person picking the produce from the garden and trying to come up with creative ways to use up all of the ingredients.  The idea of throwing anything away because I have not been able to come up with something to use it for or didn't get to it in time is kind of nauseating.  So with the cherry tomatoes and bell peppers from the garden, as well as kalamata olives, carrots and local celery and scallions that I picked up from my local coop, I made this tasty pasta salad.  My mom is a huge fan of pasta salad, albeit the one with just celery and mayo, and surprisingly thoroughly enjoyed this one.  She loves tomatoes - she will eat the roma tomatoes from the garden like apples, so she loved the cherry tomato addition.  She was surprised at the flavor of the olives - I think she's only ever had those gross canned black olives.  And she is already a fan of edamame (thanks Aunt Nancy!), although she had no idea what they were called.  So try this pasta salad, or use it as a base and add in your own favorites/preferences.  It is delicious and I have actually already made it again, this time with lots of fresh cracked black pepper.  Crazy good!

Creamy Pasta Salad with Veggies from the Garden:

Creamy, delicious pasta with fresh veggies.  Yum!

Creamy Pasta Salad:

Serves: about 6

1-16 oz. package pasta (I used elbows)
2/3 -1 cup vegan mayo
1 cup cherry tomatoes, halved
1 green bell pepper, diced
1/3 cup sliced kalamata olives
2/3 cup shelled edamame, blanched
2 celery stalks, chopped
1 large carrot, peeled and shredded
sea salt and black pepper to taste

1.  Cook the pasta in salted, oiled boiling water until just tender.  Drain and rinse under cold running water.
2.  In a small pot with boiling water, cook the edamame until just tender.  (Be sure to check your package to see if the edamame is already cooked or needs to be simmered first.)  Drain the edamame and run under cold water.
3.  Toss the pasta, edamame and remaining ingredients in a large mixing bowl and mix until completely combined.  Season to taste with sea salt and black pepper.

Tomatoes and green bell pepper from the garden.



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