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| Wednesday, July 01, 2009 |
| The Perfect Pasta Salad for a BBQ |
I’ve been making this pasta salad for years. I think it’s perfect for a hot summer BBQ because it doesn’t contain any mayonnaise and can sit out longer without going bad. It’s also very filling and contains super healthy beans. You can add any other vegetables you like…use what is fresh and colorful. You can also add tons of fresh herbs and your favorite seasonings. I suggest using different colored beans and vegetables to add flavor and color. This salad can be prepared a day ahead of time and leftovers are always welcome. You may want to serve half and keep the other half cold until you need to add more to the serving dish.
This recipe is for a big party and will yield a large bowl that serves 15-20 people!
Pasta & Bean salad
1 lb Medium shells, dry (preferably whole wheat)
2-3 15 oz cans Beans (black, kidney, chick peas or pigeon)
1 English cucumber, 2 small Zucchini or 6 Celery stalks
4 medium Red tomatoes or 2 pints Cherry tomatoes, halved
1 small Red onion or 1 Green onion bunch
1 Bell pepper or 2 Carrots
Fresh chives, parsley, basil or cilantro to taste
Dressing:
½ c Olive or canola oil
3-4 Tbsp Red wine vinegar
2 Tbsp Dijon mustard
2 cloves Garlic, crushed
Salt & pepper to taste
Put all dressing ingredients in a sealed container and shake until well homogenized. Taste, adjust seasonings and set aside.
Cook shells as directed. Meanwhile, wash, trim and chop all vegetables into small pieces (similar size pieces as the beans). Open, drain and rinse beans under cold water. Wash and roughly chop the fresh herbs. Set chopped vegetables, rinsed beans and chopped herbs in a large bowl. Once shells are cooked, strain and quickly rinse under cold water. Shake off excess water and add shells to the bowl. Shake dressing container, add to the bowl, mix well and adjust seasoning. As the pasta sits it will absorb some of the dressing. Taste and adjust seasoning before serving.
Personalize this salad by using your favorite beans, pasta, vegetables and seasonings. You can add hot peppers, green or black olives or artichokes. It all depends on the event, seasonal availability and culture.
Have a safe and happy 4th of July!
- Josée
Related Links:
Sensei Talks: Grilled Pork & Vegetables
Sensei Talks: Healthy BBQ Menu
Labels: healthy eating, Healthy Recipes, Josee
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posted by My Sensei @ Wednesday, July 01, 2009   |
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