Rainbow Pasta Salad

Ingredients:

rotini pasta (we used “garden” flavored for the variety of colors)
balsamic vinegar
olive oil
s + p
mustard
grated parmesan for serving
parsley or cilantro
a variety of beans, fruits and vegetables for color. We used:
red-peppers, tomatoes, beans, strawberries
orange-carrots
yellow-corn
green-broccoli
blue-blueberries
purple-cabbage
black olives, because its not pasta salad without them

-Boil the pasta in salted water, toss with a little olive oil and keep it in a separate bowl. Jane added the beans to the pasta since we had so many other red things. We also made some with gluten-free pasta.

-Chop the broccoli into florets and blanch in boiling water for 1-2 mins and transfer to an ice bath to preserve greenness and crunchiness.

-Then boil the corn for five minutes in the same water, let cool and cut kernels off cobbs.

-chop the rest of the ingredients, and lay them out on platters in a rainbow shape.

-Make a vinegarette–one part vinegar, three parts oil, teaspoon of mustard + salt and pepper (Jane added crushed garlic for extra flav and it was great).

-Toss everything together, once everyone present has had a chance to admire your rainbow. 🙂

–Prepared with our help by Mabel and Jane on Sunday June 30 and Monday July 1, 2013 at St. Lydia’s, in hope for marriage equality for all.