Monthly Archives: November 2007
This pasta salad, featuring peppers, avocado, and corn, has a delectable southwestern spin. For a nice warm-weather meal, serve with a simple bean dish or vegan quesadillas.
Sturdy, savory pasta salads such as this one are reliable offerings for summer company. This is a delicious accompaniment to grilled vegetables.
Featuring tasty chickpeas, marinated artichoke hearts, bell pepper, and olives, the ingredients for this delectable pasta salad can be easily doubled to make it party-sized.
I especially like this sprightly pasta salad made with orecchiette (“little ears”), a small, delicate pasta. Use very slender asparagus and you won’t need to scrape the stalks.
This cold linguine pasta salad features vigorous flavors provided by roasted peppers, artichoke hearts, sun-dried tomatoes, and lots of fresh parsley. It will hold up well on hot days or when being transported to a potluck.