I typically don’t use this as a public forum to air my dirty laundry but I have to complain about something and you just happen to be the best audience. I have been a bit on edge lately and I was talking to my mom about it and she made a very interesting comment, she thinks this weather is starting to affect peoples’ personalities. I don’t know what the stat are (and I’m too lazy to look it up) but this has GOT to be one of the worst summers in history. I mean I could easily be wearing a coat right now, it is COLD! It is also the end of JUNE! So while I made this fabulous summer dish, I can hardly bite my tongue from saying, WHAT SUMMER?! Alas, mother nature could give a crap what I have to say, she’s just going to do what she wants so I will just continue to post summery recipes in the hopes it will someday come.
- 2 cups of dry spiral quinoa pasta (or your choice of pasta)
- 2 handfuls of baby red potatoes
- 1 cup of peas
- 1 can of chickpeas
- 1/3 cup of sun-dried tomatoes (regular grape tomatoes would work too)
- Other veggie options: artichoke hearts, roasted red pepper, wilted spinach, etc.
Dressing (I got this from the lovely Julie at Shinning from Within)
- 2 tablespoons of olive oil
- 2 tablespoons of lemon juice
- 1 tablespoon of fresh basil, chopped
- 1 tablespoon of fresh parsley, chopped
- 1 teaspoon of lemon zest
- 1/2 teaspoon of dijon mustard
1. Cook the pasta according to directions on package. Put potatoes into a pot of water and boil until tender, about 10-15 minutes
2. Make your dressing by combining all the ingredients and whisking together. Set aside.
3. Rinse and dry pasta and potatoes, chop potatoes and combine with pasta in a large serving bowl. Add remaining veggies give it a little mixin’ and your set! I served mine with the dressing on the side so it didn’t all seep to the bottom of the bowl. I served this with a butternut squash, spinach and kale gratin (which I will post soon!)