Saturday, December 20, 2008

Make This

OMG. I just submitted this to my recipe site, and it is so yummy it makes me want to eat the whole batch. No kidding. I just bought a bunch of random tasty veggies, stood out in the kitchen and threw it all together, and I'm taking it to my family's Christmas party potluck thingy tonight. I had about 3 little sample bowls first though. The fact that I actually took the time to write it all down, even while not feeling good, should speak volumes for it's deliciousness. Make this.

"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!

Recipe Details


Prep Time:

20 minutes

Cook Time:

10 minutes

Ready In:





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


  1. Cook the pasta according to package directions. Drain, rinse with cool water, and place in a large bowl.
  2. Steam the broccoli just until crisp-tender. Rinse with cold water, then finely chop and add to pasta.
  3. Meanwhile in a medium bowl, mash the avocados well. Slowly whisk in the Greek dressing and garlic until well mixed, and set aside.
  4. 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.

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