Ingredients (use vegan versions):
- 1 box DeCecco-brand Acine de Pepe pasta -- pronounced "AH-chee-nay DEE PEP-ay", it is a very small round pasta that looks like BB's (the name means "buckshot"). If you can't find Acine de Pepe, you can use orzo, farfalline or any other very small pasta
- 2 parboiled, peeled carrots, chopped into small pieces
- 1 small can sliced, pitted black Olives
- 2-3 roma tomatoes, seeded and chopped into small pieces
- 2-3 thinly sliced green onions
- 1/2 cup finely chopped parsley
- 3-4 tablespoon olive oil
- 2 tsps cider vinegar
- 1 teaspoon lemon juice
- 1-2 cloves pressed or finely chopped garlic
- 2-3 tsps chili powder (the kind used to make chili)
- 1 teaspoon cumin
Directions:
Cook pasta according to package directions. Drain. Rinse with cold water until
cooled. Drain again. Put into a large bowl and toss with oil, vinegar,
lemon juice and spices. Add all other ingredients. Mix well and refrigerate
for 3-4 hours to blend flavors. Add salt and pepper if you wish.
Serves: 6-8 as side dish.
Preparation time: 30 minutes.
salad
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