The weather here today is cool and cloudy, I had a jumper and a coat on when I walked Bud earlier. It’s pretty miserable so I thought I’d cheer myself up by remembering this delicious pasta salad I made recently.
I looooooove pasta salad and don’t know why we only eat it occasionally. Must change that. Anyway I started with black beans and chick peas. Protein for us vegetarians and pulses are just so good for ya!
Then I threw in some chopped tomatoes.
Add the cooked pasta. Any shape will do but I like these fat dumpy tubes officially called Rigatoni. The ridges are there to hold sauce onto the pasta but we don’t have much sauce here. But no matter. Basically I’m saying any shape will do here.
I added parsley. Gav had started to prepare a big bunch of parsley (home grown of course) at the start of the week. He washes it and uses the salad spinner to dry it off then keeps it in an airtight container in the fridge. I know it’s only growing right outside the patio door so going through this process seems overkill but if you need to chop the parsley for a recipe you can’t do that just after washing it very easily so having it washed and ready makes that process easier.
I also added chopped black olives and a little onion.
The avocado went on top just before serving and I put the pasta salad on a bed of lettuce leaves. We had a simple oil and vinegar dressing.
Yum. And good for you.