Italian Bow Tie Pasta Salad

By á-170456

Ingredients

• DRESSING:
• 12 ounces dry bow tie pasta (or other pasta of choice)
• 1 can chickpeas - (15 oz) drained, rinsed
• 1 cup diced carrot
• 1 cup diced red onion
• 1 cup diced seeded red pepper
• 1 cup zucchini quartered
• lengthwise, and thinly sliced
• 1 cup frozen peas thawed
• 1/2 cup sliced black olives
• 1/4 cup olive oil
• 1/4 cup water (or vegetable stock)
• 3 tablespoons red wine vinegar
• 3 tablespoons freshly-chopped parsley
• 2 tablespoons nutritional yeast flakes
• 1 tablespoon Dijon mustard
• 1 tablespoon minced garlic
• 1 1/2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon freshly-ground black pepper

Details

Servings 3

Preparation

Step 1

In a large pot, cook the bow tie pasta in salted boiling water until al dente. Drain, rinse with cold water, and drain well again.

Transfer the cooked pasta to a large bowl, add all of the vegetables, and toss well to combine.

In a small bowl, place all of the dressing ingredients, and whisk well to combine. Pour the dressing over the top of the pasta mixture and gently toss together.

Cover and chill in the refrigerator for 1 hour or more to allow the flavors to blend. Toss gently again before serving.

This recipe yields 3 quarts.