Vegetable Pasta Salad

Team Spartan took our training to the next level today.  We battled bogs (maybe it was a really large puddle), a vicious dog (a Chihuahua?), bees and the dreaded burpee (stand, plank, wheeze, moan, jump...you get the idea).  We survived without any chafing, leeches, and only a minimal amount of ego bruising.  It was a pretty good run.

How we looked/felt after the run

After seeing the delicious looking pasta salad that Farmer brought to a bbq yesterday and stealing dill from PB's garden I thought I would try my own take on pasta salad.  This salad is really more of a vegetable salad with a few pieces of gratuitous wholewheat pasta added in for good measure but it was pretty delicious none the less.

Pasta Salad

(4 servings)

12 Cups mixed vegetables (broccoli, carrots, asparagus, mushrooms, peppers, peas)

1 cup shelled steamed edamame 
1 1/2 C cooked wholewheat pasta (3/4 C uncooked)


Dressing

3T olive oil

2 T apple cider vinegar

1 T lemon juice

1T fresh basil minced

1T fresh dill minced

1 large pinch dried oregano

1/2 - 1 tsp dried red pepper flakes

1T diced red onion

Salad Topper

1/4 C nutritional yeast(or parmesan cheese)

1-2 T hulled hemp seed

Instructions


Choose a large pot (big enough for vegetables & pasta).
While waiting impatiently for your pasta to cook prepare vegetables cutting them into bite sized pieces.
 Set mushrooms, peas, and peppers aside.  
When pasta is 1-2 minutes away from being cooked add vegetables to pasta water.
Prepare dressing by whisking all dressing ingredients together in a small bowl.

Drain pasta & vegetables. 
 Add mushrooms, peas, and peppers.

Add dressing.

Top with salad topper if desired.