Friday, October 21, 2011

Whole Foods Friday: Rotini Pasta Salad

Rotini Pasta Salad

1/2 pound (1/2 of a bag) 365 tri-color rotini pasta, cooked
1 small zucchini
1 small yellow squash
1 cucumber, peeled
3 scallions, white and light green part only
1 can chickpeas, drained
1 can salad-cut hearts of palm
2 roasted red peppers (from a jar or the olive bar)
2 ounces chevre
Salt, to taste
Olive oil

Cut the zucchini, squash, and cucumber into a medium dice. Slice the scallions thinly. Remove the seeds and any errant bits of skin from the red peppers, and dice them.

Combine the warm pasta with the vegetables. Break the chevre into pieces, and add it to the pasta and vegetables. Stir to combine. Taste, and add salt, as needed.

Drizzle with a bit of olive oil to moisten the mixture, as needed.

Refrigerate until chilled. Serve cold, or at room temperature.