Organic Recipe Friday: Kamut Pasta Salad (vegan)
Here is the first edition of a weekly installment — Organic Recipe Friday! Every Friday I’ll make myself a dish using organic food recipes I find and share the best recipes. Have a recipe you’d like me to try? Feel free to share in the comments!
This vegan salad is excellent for those with wheat sensitivities, and it takes only about 15 minutes to prepare. Perfect food for those lazy summer weekends!
Ingredients:
6 oz Kamut Penne
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. Sauté 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.
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Tagged with: 2009 • food • kamut pasta salad • organic • Organic Recipe Friday • planet • recipe
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