Tesseract
October 3rd, 2005, 02:40 PM
Antipasto Salad
This recipe is suitable for a: vegetarian/vegan diet.
Category: Salads
Ingredients:
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1 cup orzo or melon seed pasta (or really any pasta you like)
1 can adzuki beans
1 can artichoke hearts
1 can hearts of palm
1 bell pepper for roasting or store-bought roasted peppers
4-5 baby corns
Olives, any kind you like
2-3 T capers
Several oil-packed sun-dried tomatoes
Toasted pine nuts
Dressing:
3 T olive oil
2 T vinegar (whatever kind you like)
1 t prepared mustard
1 t sugar or equivalent sweetener
Some chopped fresh herbs or crumbled dried herbs like basil and marjoram
Fresh ground black pepper
Instructions:
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10-30 minutes ahead of time, mix all the dressing ingredients in a small jar and shake well. Let the dressing rest.
If roasting your own peppers, roast them until blackened and blistered, place in a bag to sweat, then rub off blackened skin.
Cook pasta according to package directions, drain and rinse. Toss with a litle oil to kepp it from sticking.
Drain and rinse the beans and all the canned vegetables.
Cut all vegetables into bites.
Combine all ingredients except pine nuts and toss with dressing. Chill for 1 hour.
Sprinkle with toasted pine nuts before serving.
Additional Comments:
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Using a tricolor pasta will really spark the visual appeal of this dish.
I don't recommend adding salt since there are so many salty canned ingredients.
If you try this recipe please come back and leave a review!
This recipe is suitable for a: vegetarian/vegan diet.
Category: Salads
Ingredients:
-----------------------------------------------------
1 cup orzo or melon seed pasta (or really any pasta you like)
1 can adzuki beans
1 can artichoke hearts
1 can hearts of palm
1 bell pepper for roasting or store-bought roasted peppers
4-5 baby corns
Olives, any kind you like
2-3 T capers
Several oil-packed sun-dried tomatoes
Toasted pine nuts
Dressing:
3 T olive oil
2 T vinegar (whatever kind you like)
1 t prepared mustard
1 t sugar or equivalent sweetener
Some chopped fresh herbs or crumbled dried herbs like basil and marjoram
Fresh ground black pepper
Instructions:
-----------------------------------------------------
10-30 minutes ahead of time, mix all the dressing ingredients in a small jar and shake well. Let the dressing rest.
If roasting your own peppers, roast them until blackened and blistered, place in a bag to sweat, then rub off blackened skin.
Cook pasta according to package directions, drain and rinse. Toss with a litle oil to kepp it from sticking.
Drain and rinse the beans and all the canned vegetables.
Cut all vegetables into bites.
Combine all ingredients except pine nuts and toss with dressing. Chill for 1 hour.
Sprinkle with toasted pine nuts before serving.
Additional Comments:
-----------------------------------------------------
Using a tricolor pasta will really spark the visual appeal of this dish.
I don't recommend adding salt since there are so many salty canned ingredients.
If you try this recipe please come back and leave a review!