Friday, August 13, 2010

Pasta Salad with Black Beans, Asparagus, and Artichoke Hearts


This is the recipe that got me started on these raw vegetable pasta salads, I got the idea from smitten kitchen's shaved asparagus pizza. Just the idea of shaving asparagus and eating it raw, I'm not a DIY pizza girl. Then I was thoroughly defeated by trying to shave that first stalk of asparagus and decided to just sliver the damn asparagus with my knife.

6 Tbsp red wine vinegar
1/2 cup olive oil
12 oz whole wheat short pasta
one bunch asparagus
one can artichoke hearts
one can black beans

Put some water on for the pasta.

Measure vinegar into a large bowl. Add generous amount of salt and pepper. Drizzle the olive oil over the vinegar and whisk it in.

Trim and sliver the asparagus very thinly and toss them in the vinaigrette. Cook the pasta according to package directions, about ten minutes or until al dente. Meanwhile drain and slice the artichoke hearts, rinse and drain the black beans, and toss them with the asparagus. When the pasta is done, drain and toss with everything else.