Vegetarian Pasta Salad with Beans, Herbs and Vegetables

February 08, 2009 By: Megabeth Category: Main Dishes, Salads, Side Dishes

Don’t let the list of ingredients scare you off. This pasta salad is filled with a wide variety of flavors and textures.  It makes a lot, so I’m sure we’ll be eating the leftovers for the rest of the week!

The original recipe comes from the Savvy Vegetarian; however, I’ve listed the ingredients that I used below.

Tasty Vegetarian Pasta Salad
Adapted from the Savvy Vegetarian

vegetarian pasta salad


  • 1  box rotini pasta
  • 1 C. canned black beans, drained & rinsed
  • 1 C. canned garbanzo beans, drained & rinsed
  • 2 celery stalks, sliced thin on the diagonal
  • 2 small carrots peeled and sliced thin on the diagonal
  • 1 cup sliced green beans
  • 1 Tblsp olive oil
  • clove garlic, minced
  • 1 Tblsp fresh minced basil
  • 1 Tblsp fresh minced marjoram
  • 2 Tblsp water + 2 Tbslp lemon juice
  • 1/4 c minced fresh parsley
  • 1/2 roasted red pepper, sliced in thin strips
  • 1/4 – 1/2 c. diced feta cheese


  • 12 Tblsp olive oil
  • 6 Tbsp fresh lemon juice (2 – 3 lemons)
  • basil, thyme, marjoram
  • 1 tsp salt
  • 1/4 tsp ground black pepper
  • 1 tiny pinch cayenne


Put 6 qts water on to boil, add pasta & salt, cook al dente, drain and rinse with cold water, place in fridge to chill.

Prep the vegetables. Heat the oil in an 8 – 10 quart pan.

Add the garlic to the oil. Add the carrots, celery & green beans, and saute 5 minutes on med/high heat

vegetarian pasta salad

Add the herbs and spices, saute briefly. Drain and rinse the beans, then add to vegetables.

vegetarian pasta salad

Add the water and lemon juice, cover and simmer until vegetables are tender/crisp. Chill in pan in freezer for 15 min. Mix the dressing.

vegetarian pasta salad

Combine all ingredients, including red pepper strips and minced parsley Add salt & pepper, adjust seasonings to taste, chill for later, or devour immediately.

vegetarian pasta salad

vegetarian pasta salad

Stuffed Butternut Squash

November 03, 2008 By: Megabeth Category: Main Dishes

Not really a fan or brussel sprouts or afraid to try them in the first place? The filling in this butternut squash, which includes brussel sprouts, is so good that it can even be a standalone entree.

Stuffed Butternut Squash

2 servings

  • 1 butternut squash, halved and seeded
  • 1/2 cup basmati rice
  • 6 Brussel sprouts, trimmed and quartered lengthwise
  • 1 medium carrot, peeled, sliced and julienned
  • 1/3 (15.5 ounce) can garbanzo beans
  • 1/4 cup soy milk
  • 3 tablespoons tamari
  • 1/2 teaspoon ground turmeric
  • 2 cloves garlic, minced

Preheat oven to 400 degrees F (205 degrees C). Place squash in a baking dish with one inch of water, and cover with foil.

Bake squash in the preheated oven for 1 hour, or until flesh is fork-tender. Keep warm.

In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes.
Meanwhile, place Brussels sprouts, carrots, and garbanzo beans in a skillet over medium high heat. Stir together soy milk, tamari, turmeric, and garlic, and add to the skillet, tossing to coat.

Cover, and simmer for 20 minutes, or until tender. Add a small amount of water or more soy-tamari mixture, as needed, to prevent drying out.

Combine rice with vegetable mixture, and scoop into squash.

Serve with additional tamari and season to taste.

This recipe involves some unique ingredient combinations and was surprisingly good. I had plenty of the filling leftover that, as I said above, made a great entree all by itself.

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