"GREEK GODDESS" Pasta Salad:
A deliciously decadent, filling, easily vegan pasta salad that I made up on the spot to bring to a potluck. It's so versatile, you can add or omit almost anything!
|1 12-oz. box tri-color salad rotini (spiral) pasta|
|1 16-fl. oz. bottle Greek vinaigrette salad dressing (I use Kroger brand, which is vegan--many low-fat or fat-free Greek dressings are also vegan.)|
|2 medium ripe avocados|
|1/2 tsp. minced garlic|
|1-12 oz jar marinated artichoke hearts, drained and diced|
|1-12 oz jar Kalamata olives, drained and sliced|
|1-8 oz. jar roasted red bell peppers, drained and cut into strips|
|4 ripe Roma tomatoes, diced|
|1-12 oz. jar sun-dried tomatoes, drained and cut into strips|
|1 small or medium broccoli crown|
|1 small to medium zucchini, chopped AND/OR|
|1 small to medium cucumber, chopped|
|1 small red onion, diced|
|1 fresh yellow bell pepper, diced|
- Cook the pasta according to package directions. Drain, rinse with cool water, and place in a large bowl.
- Steam the broccoli just until crisp-tender. Rinse with cold water, then finely chop and add to pasta.
- Meanwhile in a medium bowl, mash the avocados well. Slowly whisk in the Greek dressing and garlic until well mixed, and set aside.
- Add all other vegetables to the pasta, and cover with the avocado-dressing. Gently stir to mix. Refrigerate at least one hour or until ready to serve.