My husband has many amazing qualities but until now I would not have listed cooking among the reasons I married him. I always knew he was capable of making meals but his interest was never strong enough and he was always content being the ‘sous’ chef in the household. Recently we completed a Spring Detox program which we try to make an annual endeavor and this time we both felt particularly energized and unburdened by letting go of caffeine, sugar, and for my husband flesh foods and dairy. (Yes folks, the vegan girl married an omnivore! I never imagined he would ever be a vegan much less be COOKING vegan for ME!) One night last week I came home to this delicious pasta salad that he had concocted and we are happy to share it here with you!
1 box Jovial Brand Farfalle Pasta (bow ties)
5cloves garlic minced
1 cup broccoli florets diced and lightly steamed
¼ cup diced radishes
5 sundried tomatoes diced
1/2 of Vidalia onion diced
¼ cup artichoke hearts diced
½ cup cucumber diced
¼ cup calamata olives diced
1/2 tsp onion powder
1/2 tsp garlic powder
2-4TBL olive oil
2-4TBL marinating juice from jar of artichoke hearts
Salt and pepper to taste
Optional: grated Violife Vegan Parmesan
In a large soup pot boil the brown rice pasta until soft. Drain and rinse with cold water and add the rest of the ingredients. Mix until well combined and add more oil, salt or pepper to taste. Refrigerate or serve immediately.
*Optional: serve with homemade hummus or diced avocado
** I find the Jovial brand brown rice pasta to be the best for cold salad options. Other brands tend to stiffen up when served cold.