SUMMER VEGETABLE PASTA SALAD

VEGGIE PASTA SALAD

INGREDIENTS: 

1 12 ounce packages whole wheat spaghetti noodles

1 to 2 tablespoons extra virgin olive oil

1 large onion, chopped

1 cucumber, chopped 

1 bell pepper, chopped (I used red & yellow)

2 tablespoons minced garlic

4 medium tomatoes, chopped

1 cup chopped fresh parsley

1/2 cup chopped nuts, lightly toasted

1 cup pitted olives, sliced in 1/2 ( I used black and green olives)

sea salt and freshly ground black pepper

6 tablespoons extra virgin olive oil

4 tablespoons red wine vinegar

Optional: add 1 tsp of red chili flakes, 1/2 cup chopped green onions for topping 

DIRECTIONS:

Cook the noodles according to the packages directions, though cook them al dente. Rinse with cold water in a colander to stop cooking. Set aside.

Heat a skillet over medium heat. Add the 1 to 2 tablespoons of olive oil and chopped onions. Saute for about 5 minutes being careful not to brown too much. Keep the heat low enough to cook the onions until completely soft and flavorful (I add a few pinches of sea salt to the cooking onions to help with this). Then add the garlic and cook for a few minutes more. Watch the temp so the garlic doesn't burn. Remove from heat.

Add the cooled noodles to a large bowl. Then add in the cooked onions and garlic, and all of the remaining ingredients. Toss well. I use quite a bit of black pepper to season this. Add salt to taste.

Tip:

 To toast the nuts use a dry skillet and place over medium heat. Add the pine nuts and keep them moving in the pan for a few minutes until lightly browned. Watch them closely as they can burn easily!