Meatless/Vegan Monday, baby! Woo! OK, I may be too excited about it. But last week's submissions were so yummy and my meal to share today is a dandy. Thanks to everyone for continuing to share their delicious recipes for the link-up. Today's meal is delightfully simple and meatless in the traditional sense, with no meat substitute. My cucumbers and tomatoes came in my CSA box. I was originally going to make them into a cucumber-tomato refrigerator salad, but this pasta recipe sounded fantastic. But, the original didn't look veggie-y? enough for me. So, I cut the amount of pasta in half and increased the veggies.
Cucumber Tomato Pasta
Adapted from Tomato Cucumber Pasta
1 lb pasta, cooked (I used spaghetti, chopped up)
3 slicing tomatoes, diced
2 onions, diced
1 T Italian seasoning
1 C white vinegar (subbed a mix of rice and balsamic)
sugar, to taste (I left it ou)
1/2 C olive oil
Prepare the pasta. Place in a large serving container.
Make up the dressing. Drizzle over the pasta until well coated.
Toss in the veggies.
Chill.I actually already had prepared pasta in a freezer bag, so I just tossed everything into the bag to mix it up. I highly recommend this method, especially if that's what it will be stored in anyway. It makes it so simple.
Mmm...veggietastic. The dressing is excellent. I'm sure the original mustardy one would be good, too. But I love Italian vinaigrette-style dressings on pasta salad. I may add some black olives and (after vegan Monday) some parmesan cheese in later
Meatless (Vegan) Monday Link-up Week 11
Please join the Meatless (Vegan) Monday link-up. What Vegan or Meatless Monday Meal is your family having today?