Originally uploaded by emily ca..
It's warm, I'm hungry, I have a ludicrous amount of vegetables at my disposal. What do I do?
I make this pasta salad. I live on the edge.
Dressing (measures approximate):
-1 tsp. olive oil
-1 tsp. apple cider vinegar
-1 tsp. dijon mustard
-1/4 tsp. maple syrup
-3/4 c. dry whole wheat rotini
-3 stalks swiss chard, stalks separated out, chopped into bite size pieces
-1 small head broccoli, separated into small florets
-1/3 c. frozen peas
-1 tsp. dried tarragon
-Greens from 1 large baby onion, sliced thin
-1 red radish, cut into matchsticks
-1 carrot, grated
-Pepper and almond meal, to taste
Cook the pasta in salted water (Trader Joe's brand needs only 5 minutes). Add prepared chard, broccoli, peas, and tarragon about two minutes before the pasta is done cooking. After it's done cooking, drain and run it under cold tap water for a few seconds and drain again.
Add green onion, radish, and carrot to the dressing and mix, then add pasta and vegetables. Mix to coat everything with the dressing, then add pepper and almond meal to taste.