Check it out..........

My insanely beautiful fellow ecobabe, Monica Richards, crowned me ecobabe of the week.

The hot temps we just had put me in pasta salad mode....

I found this vegan pasta salad recipe at She Likes Food and have to give it a try.

INGREDIENTS

• 1 (8 ounce) box Chickpea Pasta, whichever kind you like
• 1 (15 ounce) can chickpeas, drained and rinsed
• 1 medium red bell pepper, diced
• 1 medium yellow bell pepper, diced
• 1 1/2 cups cherry tomatoes, cut in half
• 1 1/2 cups diced cucumber
• 1 cup crumbled feta cheese, I use this homemade vegan tofu feta
• 3/4 cup chopped kalamata olives
• 1/2 cup diced red onion
• 1 small handful chopped fresh parsley

Dressing:

• 1/3 cup olive oil
• 1 tablespoon + 2 teaspoons red wine vinegar
• 1 small clove garlic, minced
• 1/2 teaspoon dijon mustard
• 1/2 teaspoon pure maple syrup
• 1/4 teaspoon dried oregano
• Salt and black pepper, to taste

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INSTRUCTIONS

1. Prepare all vegetables and place them in a large bowl with the feta, chickpeas and parsley.
2. Cook chickapea pasta according to package directions.  Drain and add to the bowl.
3. Add all dressing ingredients to a small bowl, or jar, and whisk until combined.  Pour dressing over pasta salad and mix all ingredients together until it’s combined.
4. Pasta salad can be served immediately or refrigerated up to 3 days.