Saturday, January 29, 2011
Pasta salad with veggie medley
My contribution is a pasta salad. It has whole wheat pasta shells (courtesy of my brother Mike who prefers the whole wheat version), chick peas, bell pepper, scallions, Italian parsley, pepperoncini, tomato, celery, carrots and a red wine vinaigrette made with olive oil and dijon mustard.
Is it snobby that I say I used Italian parsley? Food City did have the regular version but I spotted this first. And it seems like you have to de-stem it a bit less.
Oh boy! Good eats for us.