#FlashbackFriday with one of my all time favorite pasta salads. As much as I love salads, there are a few that seem to get repeated in our house over and over again like this Vegan, Harvest Grain Salad. The thing that makes this “pasta salad” amazing is the texture you get from combining all of the deliciously nutty, Harvest Grains. They have a nice crunchy, chewiness that is offset by the tangy marinated artichokes and sweet sun dried tomatoes.
Feel free to mix and match any of your favorite things ~ marinated mushrooms, roasted red peppers and olives…..the options are endless!
Just make sure you finish with white balsamic (brown makes it a funky color) to balance the salad out and give it that tangy, sweet finish.
This recipe only uses 1/2 the bag, but, I often double it whenever I am going to share it with others.
HARVEST GRAIN SALAD (print it!)
- 2 cups Vegetable Broth
- 1 1/4 cups Harvest Grain Blend (Trader Joe’s or Make Your Own!)
- 7 oz marinated artichokes, roughly chopped
- 2/3 cup sun dried tomatoes, roughly chopped
- 1/4 cup white balsamic vinegar
- 1/2 cup chives, minced
- Big Dashes of TJ’s 21 Spice Salute, optional
- Freshly Ground Black Pepper to taste
1. In a medium soup pan, bring broth to a boil. Reduce heat and add Harvest Grain Blend. Boil for 10 minutes or until the sauce is almost absorbed. The mixture may stick to the pan slightly and that is ok.
2. While the Harvest Grains Boil, prepare the ingredients above. Remove the cooked Harvest Grains from the heat and toss with the remaining ingredients (artichokes through black pepper).
3. Serve warm or chilled.
Makes six 1/2 cup servings, 4 WWFreestyle Smartpoints, 4 points+ each
Nutritional information per serving for all ingredients:
STEP – BY – STEP
This is probably one of the easiest pasta/grain side dishes you will ever make. I lovelove Trader Joe’s Harvest Grains Blend because it has a fantastic texture and is packed with so many nutritious grains.
No worries, if you do not have a Trader Joe’s near you to buy it! At the request of all my Florida fans, last year, I re-created this mix from scratch.
Finish with white balsamic vinegar (brown makes it a funky color) to balance the salad out and give it that tangy, sweet finish.
One of my tell tale signs that healthy recipes pass the test is when The Husband loves them too. He refuses to eat couscous (he says it’s just plain weird), but, he loves this salad and requests it all year long!