Pasta salad on bed of greens
Add some zing to your rainy days this Spring with this lemon pasta salad.
Prep time: 15 min
Ingredients:
Zest and juice from 1 organic lemon
1 carrot shredded or cut into small pieces
¼ red onion diced
1 box pasta (I used organic penne)
10-15 kalamata olives cut up (add a little juice)
A few pepperoncinis cut up (add a little juice)
Heaping spoonful of fermented sauerkraut (add a little juice)
Olive oil
Vinegar
1 can chick peas (garbanzo beans) drained
Directions:
Cook pasta as directed. Drain and rinse well in cold water until noodles are cool. Add to large bowl. Add lemon juice and zest, carrot, onion, chick peas, olives and their juice, pepperoncinis and their juice, sauerkraut its juice, olive oil and vinegar to taste.
*You may need to add more oil and vinegar or dressing of your choice as it sits, noodles will absorb moisture.
*You can add any veggies, herbs, or dressings you like. You can replace pasta with rice or other grains to have a gluten free delight. Get creative!
Enjoy!