Meatless Monday: John’s Veggie Pasta Salad


It’s Meatless Monday again…join us to try a meatless menu once a week!  Also, if you have a favorite meatless dish you’d like to share, check out Midnight Maniac Meatless Monday each week.  This week, I’m posting my husband John’s pasta salad recipe.

John’s Veggie Pasta Salad

Ingredients:

1 pound dried whole grain rotini

2 roma tomatoes, diced

1 small onion, diced

2 tablespoons sesame oil

2 tablespoons vinegar of your choice

2 garlic cloves, minced

1/4 cup sweet relish

2 teaspoons dried Italian seasoning

seasoned salt to taste

Cook pasta according to package directions. In a colander, rinse with cold water and allow to drain thoroughly.

In a large bowl, combine pasta with oil and vinegar. Add garlic, tomatoes, and onion, and stir well. Add seasoning and relish; adjust seasonings to taste, if necessary. My husband uses homemade basil vinegar for this recipe, but you can use whatever vinegar you prefer.

Enjoy pasta salad with hummus and pita bread

Last week, we served this dish with homemade sweet potato hummus and pita bread. Hope you’ll try this recipe soon!

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3 Replies to “Meatless Monday: John’s Veggie Pasta Salad”

    1. Herb vinegars are fun to make, Rebecca Jean. Just fill a jar with chopped fresh herb, then fill the jar again with vinegar (we use either apple cider or rice vinegar). Cap the jar and set it in a cool, dark place for at least 6 weeks (that’s the hard part–waiting). After 6 weeks, strain the vinegar, put it in a bottle, and you’re good to go! One note–you want to use either a plastic cap, or place plastic wrap between the metal lid and jar. Hope you’ll try it!

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