Chowhound Presents: Table Talk with Michael Pollan of The Omnivore’s Dilemma Tenth Anniversary Edition

Recipe

Parslied Pasta Salad

Parslied Pasta Salad

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10 side servings Easy
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Ingredients (9)

  • 1 lb. large pasta shells cooked in salted water and drained
  • 1 can chick peas, rinsed and drained
  • 1 6 oz. can sliced black olives rinsed and drained
  • 1 large roasted red pepper chopped
  • 1/2 cup chopped parsley
  • 1/2 cup tarragon vinegar
  • 1 few generous splashes of EVO
  • 1/2 tsp sprinkle of oregano
  • salt to taste

Summary

This is a refreshing chilled pasta salad. I’ve had pasta salads in the past made with bottled Italian dressing, this variation uses a freshly prepared dressing that’s much lighter, and tastier. The addition of chick peas, makes this a perfect main dish for any vegetarian dining at the picnic. The dish easliy transports in a zip lock bag. When you get to your destination, pop it into a nice big bowl from your local dollar store.

Instructions

  1. 1Mix all above ingredients together in a large bowl
  2. 2Chill
  3. 3Serve
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