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Kamut Pasta Salad
This vegan salad is excellent for those with wheat
sensitivities, and it takes about 15 minutes to
prepare. Perfect food for those lazy summer
weekends!
Ingredients:
| 6 oz | Kamut Rotini | - |
| 2 | organic tomatoes,chopped | - |
| 1 cup | fresh green beans | - |
| 1/2 cup | sliced green onions | - |
| 1 | large portobella mushroom | - |
Dressing:
| 2 Tbsp | chopped fresh parsley | - |
| 1/4 tsp | dried oregano | - |
| 1/4 tsp | chopped fresh basil | - |
| 1/2 tsp | sea salt | - |
| 3 Tbsp | organic Extra Virgin Olive Oil | - |
| 2 Tbsp | Spectrum Red Wine Vinegar | - |
| 1 clove | garlic,crushed | - |
Method
| 1. In a large bowl mix together olive oil and red wine vine-
gar. Add garlic and seasonings and mix well. Boil 2 quarts
of water and add pasta. Cook for 4 to 6 minutes, drain
and rinse with cold water. 2. Steam green beans for about 3 minutes. SauteĢ portobel- la mushroom in a little olive oil for about 3 minutes. Combine pasta, green beans, mushroom, tomatoes and green onions in bowl with dressing. Serve immediately, or keep it in the fridge for two days. |
