Pasta Salad with Sprouts & Vegetables

Makes 4 dinner salads or 8 side salads.

Boil 1/2 lb. Rotini (short spiral pasta, sometimes called fusili) in salted water until tender, 10- 12 minutes. 

Rinse cooked rotini in cold water 3 or 4 times. 

Drain well and place in a large bowl.

Add:              

  • 2 cups sprouted lentils
  • 1 cup sprouted adzuki beans
  • 1/2 to 1 cup fenugreek sprouts
  • 1 large carrot – Grated
  • 1 medium sized red onion – Finely diced
  • 1/3 sweet red bell pepper – Julienned
  • 1/2 cup kalamata or ripe olives – Sliced
  • 1 or 2 large broccoli flowerettes – Cut into very small pieces
  • 1 cup cucumber – Diced, peeled and seeded (optional)
  • 1 cup celery – Diced (optional)
  • 1/4 to 1/2 cup dried wakame or sea palm or kelp or other Seaweed Flakes (optional)
  • 1/4 to 1/2 cup of parsley, or cilantro, or anise leaf – Finely chopped (optional)
  • 1/2 to 1 cup jicama – Diced (optional)

Note: Use organic vegetables whenever possible.

Toss well.

Dress with 1/3 cup of your favorite vinaigrette or Itallian Dressing

Toss again.

Refrigerate untill ready to serve.  Before serving, garnish with daikon radish sprouts and sunflower sprouts.

 

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