The Vegan Table: Pasta Salad With Veggies, Pine Nuts, And Fresh Herbs

Summer!  This pasta salad is so goooooood!  I would recommend letting the salad sit for a couple of hours before serving because the flavor will sink in more.

I put parsley and zucchini in there and I skipped onion.  Also Trader Joe’s ran out of artichoke hearts so I did not put it in there.  (And also I am avoiding going into Whole Foods unless really necessary due to what the CEO said, and he said it won’t hurt the Whole Food’s profit, we will see.)

I boiled the pine nuts and carrots because I don’t think I was going to finish the salad in one day.  Pine nuts indeed did not give me pine mouth after I boiled them.

There is not a lot of people who posted their experience with this recipe, but here are two reviews from other bloggers:
http://diaryfoodaholic.blogspot.com/2010/05/pasta-salad-with-veggies-pine-nuts-and.html
http://cadryskitchen.com/2009/06/23/day-23-pasta-salad-with-veggies-pine-nuts-and-fresh-herbs/

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About leneatiengo

Vegan, without onion, garlic, leek, coriander/cilantro, hing (asafoetida), scallion, green onion, chives
This entry was posted in artichoke, basil, bell pepper, carrot, corn, Food and drink, lemon, nuts, olive oil, parsley, Recipes, spring, squash, summer, tarragon, tomato, vinegar, zucchini and tagged , . Bookmark the permalink.

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