The NorthWesternBelle

Another pasta salad recipe! I know, you're excited. I'm excited, too! This one is not vegan, but it is can be easily made into a vegan recipe by skipping the Parmesan cheese. Artichoke Pasta Salad Ingredients: 1 lb pasta, cooked according to instruction, cooled completely 4 Roma tomatoes, diced 1 can artichoke hearts, chopped 1 jar green olives with pimentos, sliced 1 can White Northern Beans Shredded parmesan, to taste (optional - leave this out to make it vegan) Handful of Almonds, ground Handful of scallions, sliced Artichoke Salad Dressing, to taste Salt & Pepper, to taste Parsley flakes (or fresh, optional) Preparation: Combine ingredients in large bowl and blend well. Serve or store in the fridge in an airtight container for up to five days Enjoy!

Those of you who know me have probably heard me rave about how well we eat at my house. It shouldn't be surprising, seeing as I married a man who was professionally trained to cook delicious food. Instead of just bragging about it, though, I'm going to start writing down his on-the-fly recipes to the best of my abilities. He doesn't like me shoving the camera in his face while he's cooking, though, so I'm going to have to figure out a photography situation. I'll get on that. In the mean time, we made three different types of pasta salad for easy lunches and snacking this week. Today, I'm having Asian Pasta Salad, and it is delicious! Not to mention it is totally easy to make, store and eat, as well as inexpensive. Also (don't tell him this), it's totally vegan. Enjoy! Asian Pasta Salad Ingredients: 1 lb pasta, cooked al-dente & chilled (we used Kroger Penne) 3-4 medium sized carrots, peeled & julienne-chopped ...