pasta - Pasta and Vegetable Salad with Basil Dressing

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Pasta and Vegetable Salad with Basil Dressing

 

Recipe By :Jeani-Rose Atchison

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 pound pasta shells, fusilli, or other corkscrew

pasta

2 cups basil leaves -- firmly packed

1/2 cup olive oil

6 sun-dried olived -- (6 to 8) pitted

2 garlic cloves -- minced

1 tablespoon apple cider vinegar

1/4 cup vegetable stock

sea salt -- to taste

1 cup carrots -- diced 1/4-inch

1 cup fresh or frozen corn

1 cup peas

1/3 cup artichoke hearts -- chopped

1/2 cup lentil sprouts

1/4 cup pine nuts -- lightly toasted

1 tomato -- chopped

vegan-style parmesan -- optional

 

I favor Papadini Lentil Pasta, Lundberg Rice, or Quinoa Noodles.

 

Cook pasta according to package directins. Rinse. Drain under cool water.

 

Blend basil, oil, olives, garlic, vinegar, stock, and salt in blender until

dressing is smooth.

 

Toss all ingredients in large bowl, incorporating the dressing well. Sprinkle

vegan-style parmesan over all, if desired.

 

 

..

 

Source:

" Everyday Vegan "

Copyright:

" 2002 Jeani-Rose Atchison "

 

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Per Serving (excluding unknown items): 1476 Calories; 128g Fat (74.9% calories

from fat); 26g Protein; 70g Carbohydrate; 19g Dietary Fiber; 1mg Cholesterol;

531mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 7 Vegetable; 0 Fruit; 24

1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0