(recipe from Vegetarian Times magazine, 2010)
1/4 cup lime juice
3 Tbsp. olive oil
1 Tbsp. grated lime zest
1 tsp. ground cumin
2 lb. tomatoes, cut into bite-sized pieces (5 cups)
1 15-oz. can chickpeas, rinsed and drained
1/2 cup torn basil leaves
9 oz. farfalle pasta (I used fusilli)
1 1/4 cups fresh or frozen corn kernels
Combine lime juice, oil, lime zest, and cumin in bowl. Add tomatoes, chickpeas, and basil; toss to coat. Set aside.
Cook pasta according to package directions. Add corn to pasta water 2 minutes before end of cooking time. Drain, and toss with tomato mixture.
(Nice, fresh, flavorful salad. I used an assortment of heirloom tomatoes for color variety. Since I am currently reading the book Wheatbelly, about the unhealthiness of modern wheat, I used a rice & millet pasta, which tasted fine. This pasta salad was perfect for work lunches.)
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