Recipes

Pasta Salad
(Serves 8-10)

This pasta salad is delicious hot or cold. It is made without oil, and is lighter than traditional pasta salads. Artichokes packed without oil are available in cans and jars, and in the frozen food section of most supermarkets.

12 ounces pasta shells (about 2 cups)
1 jar water-packed artichoke hearts, drained and quartered
2-3 cups button mushrooms (about 1/2 pound)
1/4 cup cider vinegar
1/3 cup seasoned rice vinegar
2 tablespoons fresh lemon juice (optional)
2 teaspoons stone-ground or Dijon-style mustard
1/2 cup chopped green onions
1 garlic clove
1/2 teaspoon each dried basil and oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons water
3 tablespoons chopped fresh parsley
1 small red bell pepper, diced

Bring water to a boil in a large pot, then add pasta. Cook until pasta is just tender. Rinse, drain, and place in a large bowl. Add the artichoke hearts and mushrooms.

In a blender, combine the vinegars, lemon juice, mustard, 1/4 cup green onions, garlic, seasonings, and water. Process until smooth. Pour over pasta, and allow to marinate until pasta is cool. Add the remaining green onions, parsley, and red bell pepper and gently toss to mix.

Recipe from Food for Life, by Neal Barnard, M.D.

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