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GoFarm Blog

Picnic Pasta Salad


Pasta Salad


  • 16 oz Pasta (rotini, penne, bow ties, elbow)

  • 1 can chickpeas

  • 1 can sliced black olives

  • 1 bell pepper

  • 1 small onion

  • 8 oz cherry tomatoes

  • ½ large cucumber

  • ¼ – ½ cup fresh Parsley, chopped





Vinaigrette


  • 3 – 4 Tbsp extra virgin olive oil

  • ¼ cup apple cider vinegar (white or red wine vinegar is great too)

  • 1 tsp dried oregano (Italian seasoning or Herbs de Provence is ok too)

  • ½ tsp garlic powder

  • generous pinch red pepper flakes

  • generous pinch salt and pepper

  • juice of 1 lemon, optional



Directions


  1. Cook the pasta according to package directions for al dente. Drain and rinse the pasta under cool running water.

  2. While the pasta is cooking, mix all dressing ingredients together in a small bowl. Chop all the veggies into small, bite sized pieces, and drain and rinse the chickpeas.

  3. To assemble the pasta salad, add the pasta, chickpeas, and veggies to a large serving bowl (or the pot the pasta was cooked in), pour the dressing overtop and mix well to coat.

Recipe and image adapted from: https://simple-veganista.com/quick-easy-vegan-pasta-salad/



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GoFarm is a nonprofit organization with a mission to train and support local farmers, connect people with local agriculture, and increase equitable access to nutrient-rich food grown in Colorado. ​

We envision a local food system that is equitable, resilient, environmentally sustainable, and inclusive. One in which farmers and farm workers have the resources they need to thrive and farm safely, community members have reliable access to healthy, local, and sustainably grown food, and everyone feels inspired to engage in their local food community.

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