Recipe for Runners: Veggie Lovers Pasta Salad
From the book Run Fast, Cook Fast, Eat Slow by Shalane Flanagan and Elyse Kopecky
Veggie Lovers Pasta Salad
My daughter-in-law Emilie lives in the area with my son and grand daughter Marlee. She is a vegetarian and since they are over for dinner regularly, I try to find recipes to make that gives her a good option as her main course.
This Pasta Salad from the book Run Fast, Cook Fast, Eat Slow was a hit. She really liked the dressing (a miso-lemon vinaigrette) that went with it and the veggies and chick peas are something different for pasta.
SALAD
½ box (8 ounces) penne or rotini pasta
1 head broccoli, cut into bite-size florets
4 packed cups (4 ounces) baby spinach
1 pint cherry tomatoes, halved (about 2 cups)
1 can (15 ounces) chickpeas (garbanzo beans), rinsed and drained
1 cup (4 ounces) crumbled feta
⅓ cup chopped Kalamata olives
1 recipe Lemon Miso Dressing
- Cook the pasta according to directions
- Add the broccoli in the last 2 minutes
- Drain pasta/broccoli
- Combine all ingredients, add the dressing and cover and chill in the fridge 1 hour.
Lemon Miso Dressing
½ cup extra-virgin olive oil
⅓ cup lemon juice
2 or 3 cloves garlic, minced
2 teaspoons miso paste (preferably mellow white)
½ teaspoon fine sea salt
¼ teaspoon ground black pepper
-Combine all ingredients and shake (break up the miso with a fork if you need to)
Excerpt From “Run Fast. Cook Fast. Eat Slow.”by Shalane Flanagan & Elyse Kopecky
