Lunch Seven

Pasta Salad - Christmas Colours Edition

Kind of funny that my last post was a chickpea noodle salad too!   I winged this salad, and it turned out SO, SO GOOD!    

First of all, a shout out to Dags and Willow, where a few of these new (to me) ingredients came from!  

Secondly, OH MY GOSH these chickpea noodles from Maria's homestyle Noodles were so good.   I didn't even understand how good noodles could be.  They cooked easily, held their shape, and didn't harden up at all once they cooled down....which is actually a miracle (for those of you familiar with gluten-free noodles).   At first I thought they were a bit pricey, but once I compared the package size with Chickapea noodles (see previous post), they're actually about the same price.   I have another package of their green pea noodles to try, and I'll report back.  I will definitely be placing an online order. 

Last but not least, thanks to Adoro olive oils and vinegars for their delicious products. 

Okay, so this salad was made with (rough estimates, I didn't measure):

• one package of reginette noodles 
• one sliced and lightly steamed zucchini
• two jalapeno peppers, seeded and diced
• one half red onion, diced
• one large handful of snap peas, cut into pieces, and left to sit on the freshly drained noodles, so they wilted just a little bit 
• one half of a small jar of sun-dried tomatoes, roughly chopped
• one package of cherry tomatoes, halved
• one half cup of pine nuts
• two tablespoons of capers 
• one small jar of Sweety Drop Peruvian peppers  
• one third cup of olive oil
• one third cup of lemon balsamic vinegar 

I'm obsessed with the Sweety Drop peppers too.