1 pound pasta (I use whole wheat rotini)
1 red pepper, chopped
1-2 summer squash, chopped
1 seeded cucumber, chopped
1-2 heads broccoli, chopped
5 scallions, chopped
1 cup carrots, sliced
2 (15 ounce) cans garbanzo or cannellini beans, rinsed and drained
1/3 cup olive oil
1 lemon, juiced
1-2 tablespoons dijon mustard
1-2 tablespoons agave sweetener
salt and fresh ground pepper, to taste
1/4 cup fresh parsley, chopped
2-3 tablespoons chopped fresh dill
1 1/2 cups palm hearts, sliced (I like the ones in the jar better than canned)
1. Cook pasta according to package directions until al dente (usually subtracting 1-2 minutes from suggested cook time works best for me).
2. Drain pasta when done, and add vegetables and beans to cooked pasta. To make vinaigrette, use a hand blender to emulsify olive oil, lemon juice, mustard, agave, salt, and pepper.
3. Add vinaigrette to pasta, toss and add herbs and palm hearts. Let the salad sit for a while to let flavors blend. Best served at room temperature.
Source of recipe: I wanted use up some veggies and this is what I came up with.