One of our errands on Saturday included a quick trip into Costco. (Okay, not so much a quick trip as the checkout lines were INSANE. That's what I get for attempting to shop there on a Saturday afternoon!) Among the items I picked up was an eight-pack box of rotini and penne whole wheat Barilla pasta. All for just $8.99! I couldn't pass up that deal. I used the rotini whole wheat pasta in a quick and easy pasta salad dish that we packed with us for our canoe trip and picnic on Sunday. This pasta salad features fresh veggies including broccoli from last week's CSA box.
Whole Wheat Pasta Salad (printer-friendly version)
makes about 6-8 servings
3 cups whole-wheat pasta (I used rotini, use whatever shape you prefer)
1/4 cup baby bella mushrooms, sauteed
2 1/2 T red-wine vinegar
1/4 teaspoon dried thyme
1/4 teaspoon dried Italian seasoning
1/4 teaspoon dried parsley
1 cup fresh broccoli florets
1 cup fresh carrots, peeled and cut into 1/2" rounds
1/2 cup grape tomatoes, halved
1/4 cup whole pitted kalamata olives
1/4 cup feta cheese
1. Cook the pasta according to the manufacturer's instructions. While the pasta is cooking, saute the mushrooms until browned and softened. Remove the mushrooms from the pan, and then toast the pine nuts until lightly browned and fragrant.
2. Once the pasta is cooked, drain and pour into a large bowl.
3. In a small bowl, whisk together the olive oil, red-wine vinegar, thyme, Italian seasoning, and parsley.
4. Pour the dressing onto the pasta and toss to combine.
5. Let the pasta cool for several minutes. Then add the mushrooms, pine nuts, broccoli, carrots, tomatoes, kalamata olives, and feta cheese. Use a large spoon to gently combine the ingredients.
6. Place the salad into a lidded container, or cover the bowl with plastic wrap. Place the salad into the fridge and let chill for at least two hours or overnight.
7. Serve cold.
makes about 6-8 servings
3 cups whole-wheat pasta (I used rotini, use whatever shape you prefer)
1/4 cup baby bella mushrooms, sauteed
1 tablespoon pine nuts, toasted
2 1/2 T olive oil2 1/2 T red-wine vinegar
1/4 teaspoon dried thyme
1/4 teaspoon dried Italian seasoning
1/4 teaspoon dried parsley
1 cup fresh broccoli florets
1 cup fresh carrots, peeled and cut into 1/2" rounds
1/2 cup grape tomatoes, halved
1/4 cup whole pitted kalamata olives
1/4 cup feta cheese
1. Cook the pasta according to the manufacturer's instructions. While the pasta is cooking, saute the mushrooms until browned and softened. Remove the mushrooms from the pan, and then toast the pine nuts until lightly browned and fragrant.
2. Once the pasta is cooked, drain and pour into a large bowl.
3. In a small bowl, whisk together the olive oil, red-wine vinegar, thyme, Italian seasoning, and parsley.
4. Pour the dressing onto the pasta and toss to combine.
5. Let the pasta cool for several minutes. Then add the mushrooms, pine nuts, broccoli, carrots, tomatoes, kalamata olives, and feta cheese. Use a large spoon to gently combine the ingredients.
6. Place the salad into a lidded container, or cover the bowl with plastic wrap. Place the salad into the fridge and let chill for at least two hours or overnight.
7. Serve cold.
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