If you love garlicy pesto you’ll love this easy delicious summer whole-meal-deal pasta salad. Edamame beans can be purchased already shelled providing easy protein, fiber and health building phytochemicals that are sweetly satisfying.
If you love garlicy pesto you'll love this easy delicious summer whole-meal-deal pasta salad. Edamame beans can be purchased already shelled providing easy protein, fiber and health building phytochemicals that are sweetly satisfying.
Author: Victoria Laine
Recipe Type:: Full-Meal-Deal Salad
Serves:: 6 servings
Prep time::
Total time::
Ingredients:
1-16 oz (454g) pkg whole grain rotini/spiral pasta (see: gluten-free if needed)
2 cups edamame (green soy) beans, shelled - usually found frozen (or other favorite canned or cooked beans)
6 cups variety of veggies, chopped (ie. 2 cups each of broccoli, cauliflower and carrots)
1 cup cherry tomatoes, halved
1 large stalk celery, diced
VEGANIZED PESTO
5-8 cloves garlic, minced
1 cup fresh basil leaves, (firmly compressed)
½-2/3 cup water
½ cup pine nuts (or slivered almonds)
⅓ cup nutritional yeast flakes
¾ tsp salt
Directions:
Bring water to a boil.
Chop broccoli, cauliflower and carrots into bite size pieces.
Add dry pasta to boiled water, cooking according to package directions. A few minutes before pasta is done (test a few for chewiness) turn up the heat to high and add the chopped broccoli, cauliflower and carrots to allow them to cook slightly.
While they are cooking, thaw the frozen edamame beans. Place them into a large colander and rinse with warm water.
When pasta is completely done and veggies are tender-crisp, drain all into the same large colander with the beans. Immediately rinse all under cold running water (to stop the cooking of the pasta and veg.) Drain well and toss into a large salad serving bowl.
NOTE: The addition of the veggies to the pot will reduce the water temperature slowing the cooking of the pasta, so just prior to adding the veggies, put a lid on the pot to assist the water temperature to quickly rise and turn up the heat to HIGH.
Chop the cherry tomatoes and dice the celery. Add to the salad.
Make the pesto in the food processor with the 'S' blade: Remove thicker stems from basil leaves.
Prepare pesto with the “S” blade by adding all ingredients and pulsing to desired texture.
HINT: If pesto is too thick, you can thin it down with a bit of water, or if too thin add a few more nuts.
You can reserve ¼-1/3 cup pesto for another recipe (for example - Portebello Pesto Sandwich ...recipe coming soon!)
Toss pesto together with other ingredients and serve.
Quinoa tabouli salad is light and lemony. Tabouli is a traditional salad from the Middle East, and is typically made with bulgur wheat. I use quinoa or fonio because they are naturally gluten-free. It keeps fresh when refrigerated for several days.
Quinoa tabouli salad is light and lemony. Tabouli is a traditional salad from the Middle East, and is typically made with bulgur wheat. I use quinoa or fonio because they are naturally gluten-free. It keeps fresh when refrigerated for several days.
Author: Victoria Laine
Serves:: 8-10 Servings
Prep time::
Total time::
Ingredients:
2 cup quinoa, rinsed well (if not pre-washed)
pinch salt
4 cups water
⅔ cup fresh lemon juice
2 tsp salt (reduce if adding olives)
4-6 garlic cloves
2 bunches cilantro or parsley (1 cup compressed)
¼ cup fresh mint (6 -12 large leaves)
6 green onions/scallions
2 medium bell peppers, red and orange
1 large English cucumber
2 small yellow zucchini, grated
4 medium carrots, grated
½ small cauliflower, grated
¼ small purple cabbage, grated or thinly sliced (opt)
VARIATIONS: cherry tomatoes, chopped asparagus, celery, olives, pine nuts, garbanzo beans, walnuts, etc.
Directions:
Rinse quinoa well in a wire mesh strainer under running water. Place in pot with water and salt. Bring to a boil and reduce to low. Use a tight fitting lid and simmer for 20 minutes. Turn off heat and let sit until ready to rinse.
Mix together lemon juice, salt and garlic.
Chop or tear cilantro or parsley and mint and add to a large bowl. Chop scallions, bell peppers, and cucumber into small bite size pieces and add to the salad bowl.
In Food Processor: using the “GRATE” blade (or hand grate): Process zucchini, carrots, cauliflower, cabbage, and transfer to the salad bowl.
Rinse cooked quinoa in wire mesh strainer under cold running water, drain well and add to the salad bowl, (or allow to cool without rinsing).
Mix all together well and serve. Leftovers will keep several days.
It’s the dressing that makes this bean medley so exquisite. Make a double batch so you’ll have planned-overs for another meal! Due to the acid in the lemon juice acting like a preservative, and ingredients that keep well, you can store this medley up to a week refrigerated. It can be a delightful topping over a bowl of fresh greens.
It's the dressing that makes this bean medley so exquisite. Make a double batch so you'll have planned-overs for another meal! Due to the acid in the lemon juice acting like a preservative, and ingredients that keep well, you can store this medley up to a week refrigerated. It can be a delightful topping over a bowl of fresh greens.
Author: Victoria Laine
Serves:: 4-8 servings
Prep time::
Total time::
Ingredients:
DRESSING
2½ Tbsp fresh lemon juice
2½ Tbsp maple syrup
⅓ tsp salt (omit if using olives)
2-15 oz cans (3 cups cooked) mixed beans, drained (eg. garbanzo, kidney, pinto, romano, black eyed, etc.)
½ cup red onion, thinly sliced or green onions/scallions
2 stalks celery, finely chopped
½ cup red bell pepper, diced
½ cup pickled black olives (opt)
Directions:
In a salad serving bowl, whisk together lemon juice, maple syrup and salt.
Rinse beans and add to bowl. Add onion, celery, bell pepper and (opt) olives.
Serve immediately or marinate for several hours (or overnight) in fridge.
This easy, delicious recipe was given to me by my dear friend Anne many years ago. I’ve tweaked it slightly and demonstrated it in cooking classes many times. It’s a great way to introduce legumes (beans) to first timers!
Ingredients:
Black Bean Corn Salad
DRESSING:
1/3 cup fresh lemon
2-3 cloves garlic
1/4 tsp salt
pinch – 1/4 tsp cayenne pepper
SALAD: 2 cups frozen or fresh corn
1/2 cup fresh parsley or cilantro, chopped fine
1 avocado, peeled, pitted, bite size
1 red bell pepper, chopped small
1-2 tomatoes, chunky chopped
6 green onions or chives
(2) 15oz cans black beans (drained)
DIRECTIONS:
1/ Mix dressing ingredients together in a lidded glass jar, shaking well or whisk together in a bowl.
2/ Mix salad ingredients and combine with dressing.
3/ Serve in a decorative glass bowl if desired.
Note: Can be prepared in advance and refrigerated. Frozen corn does not have to be cooked, just place in strainer and run hot water over top. Fresh sweet corn also does not have to be cooked, just cut off the cob and add to salad.
I love the tang of the dressing combined with the sweetness of the potatoes and the crunch of the pecans. Serves 4-6, and leftovers are great next day.
Ingredients:
Sweet Potato Miso Lime Salad
4 cups sweet potatoes
1/2 cup pecans, chunky chopped
1/2 cup green onions, scallions
3 tbsp cilantro, finely chopped
3 tbsp light miso
1/3 cup fresh lime juice, 2-3 limes
3 cloves garlic
2″ piece fresh ginger
1 tbsp maple syrup
DIRECTIONS:
1/ Rinse potatoes and slice into cubes (no need to peel if skin in thin and tender, as most are.)
2/ In a medium sauce pan, steam sweet potato cubes about 10-12 minutes or until tender but still firm enough to hold their shape. Drain and cool by rinsing under cold water in the steamer or a colander.
3/ Combine the potatoes, pecans, green onion and cilantro in a salad bowl. In a food processor combine the dressing ingredients. Pour over the potato mixture. Mix gently but thoroughly.
Hi, I'm Victoria Laine, whole-food educator, author, and health blogger.
My website is the home of all things delicious and nutritious, celebrating the pleasure of food and well-being.
You'll find recipes, menus, books, and courses, as well as private nutrition counseling for Celiac disease, inflammatory conditions, allergy eating, plant-based lifestyles, and more.
I'd love to hear from you if you have questions or suggestions!
