Italian Bow Tie Pasta Salad

Recipe Ingredients

12 oz	340g	Dry bow tie pasta
		= (or other pasta of choice)
1		Chickpeas - (15 oz) - drained, rinsed
1 cup	110g / 3.9oz	Diced carrot
1 cup	62g / 2.2oz	Diced red onion
1 cup	146g / 5.1oz	Diced seeded red pepper
1 cup	237ml	Zucchini - quartered
		Lengthwise, and thinly sliced
1 cup	237ml	Frozen peas - thawed
1/2 cup	118ml	Sliced black olives
		Dressing
1/4 cup	59ml	Olive oil
1/4 cup	59ml	Water
		= (or vegetable stock)
3 tablespoons	45ml	Red wine vinegar
3 tablespoons	45ml	Freshly-chopped parsley
2 tablespoons	30ml	Nutritional yeast flakes
1 tablespoon	15ml	Dijon mustard
1 tablespoon	15ml	Minced garlic
1 1/2 teaspoons	7.5ml	Dried basil
1 teaspoon	5ml	Dried oregano
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper

Recipe Instructions

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.

Source:
The Vegan Chef at http://www.veganchef.com

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