Pasta Primavera Salad

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Pasta Primavera Salad

Serves: 6-8 servings

The ingredients and instructions may seem a bit daunting, but don't be

intimidated. This light and colorful salad dish is easy to prepare,

virtually impossible to botch.

 

 

Measures Translation Table

 

Ingredients:

Salad:

3/4 pound dry penne, rotelle, or fusilli (corkscrew) pasta

2 medium carrots, peeled and cut into thin oval slices, or 3 cups frozen

slice carrots

1/ lb. Frozen, whole, small green beans

1 large onion chopped

1 (15oz) can red or white (cannellini) kidney beans, or chick-peas, drained

(1 1/2 cups cooked)

1 green bell pepper, seeded and diced

1 red bell pepper, seeded and diced

3 roma tomatoes, sliced

1 cup thinly sliced celery

2 Tbsp. white wine vinegar

1 tsp. salt

Freshly ground black pepper to taste

Dressing:

1 (12.3 oz) box firm silken tofu

1 scoop GeniSoy® Ultra-XT Protein Powder (1/4 cup)

1/4 cup lemon juice

1/4 cup chopped fresh basil, or 1 1/2 Tbsp. dried

1 Tbsp. white wine vinegar

1 tsp. salt

1/2 tsp. dry mustard powder

 

 

 

Instructions:

1. Cook the past in a large pot of boiling, salted water

2. While it cooks prepare the vegetables

3. When the pasta is almost half-cooked, add the raw carrots to the pot of

simmering pasta

4. When the pasta is almost tender, add the green beans (and frozen carrot

slices, if using)

5. When the pasta is just tender, but still chewy, drain it with the

carrots and green beans in a colander

6. Place the drained pasta and vegetables in a large serving bowl with the

onions, beans, peppers, tomatoes, and celery

7. Add the 2 Tbsp. vinegar, 1 tsp. salt, and pepper to taste

8. Toss well

9. Place the dressing ingredients in a blender or food processor, and

blend until very smooth

10. Pour it over the warm pasta and combine well

11. Cover and refrigerate until serving time

12. Serve at room temperature or cold

 

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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