Amazing Technicolor Chickpea Salad
Composed Marinated Vegetable Salad
Hearts of palm stand in for raw fish in this plant-powered version of the classic South American dish. There are many versions of this salad throughout central and South America, so let’s add this plant-based pantry version to the list. If you like heat, add the jalapeño – if not, leave it out. The avocado is an optional but delicious inclusion. I especially like to serve this salad as an appetizer with tortilla chips or over shredded lettuce.
1/4 cup fresh lime juice
2 tablespoons olive oil
1 jalapeño, seeded and minced (optional)
1/2 teaspoon sugar
2 tablespoons minced scallion or onion
1 teaspoon small capers
Salt and ground black pepper
1/2 English cucumber, peeled and thinly sliced
1 (14-ounce) jar hearts of palm, cut into 1/4-inch rounds
1 medium tomato, finely chopped or 1 (4-ounce) jar chopped pimientos
2 tablespoons kalamata olives or green olives, pitted and halved
2 tablespoons chopped fresh cilantro or parsley
1 ripe avocado, peeled, pitted and diced (optional)
Tortilla chips, to serve
In a small bowl, combine the lime juice, oil, jalapeño, if using, sugar, scallions, capers, and salt and pepper to taste. Mix well.
In a large shallow bowl arrange the cucumber slices in a layer. Top with a layer of the hearts of palm slices. Sprinkle the tomato and olives, then drizzle with the reserved dressing. Set aside to marinate at room temperature for 15 minutes or refrigerate for up to 3 hours before serving. When ready to serve, taste and adjust the seasonings if needed and sprinkle with the cilantro and avocado if using. Serve with tortilla chips.
Makes 4 servings
Couscous is ideal for quick pantry cooking. Unlike some grains which can take up to an hour to cook, couscous takes just five minutes. Be sure to stock up on the whole-grain variety for optimum nutrition. As is, the recipe is a main-dish salad for four, but can be easily halved for two. This salad employs jarred three-bean salad for the ultimate in pantry convenience, but you can, instead, use any combination of vegetables you may have on hand (steamed broccoli with white beans, diced cucumbers, and tomatoes is a good combination) -- just toss them with a little vinaigrette before using.
2 1/2 cups water
1 vegetable bouillon cube or 1 teaspoon vegetable soup base
2 cups whole-grain couscous
1/2 cup slivered almonds, lightly toasted
2 tablespoons fresh parsley
1 tablespoon olive oil
1 tablespoon rice vinegar
1/8 teaspoon sugar
2 teaspoons dried minced chives
Salt and black pepper
2 (16-ounce) jars three-bean salad, drained
In a saucepan, combine the water and bouillon cube, and bring to a boil. Stir in the couscous, cover the saucepan, and remove it from the heat. Let the mixture stand for 5 minutes. Stir in the almonds, parsley, oil, vinegar, sugar, chives, and salt and pepper to taste. Mix well. Mound the couscous mixture in the center of a large shallow bowl or platter or individual shallow bowls and spoon the three-bean salad around the couscous
Makes 4 servings
Amazing Technicolor Chickpea Salad
When you need a bite of something to make you smile, try this salad. A combination of chickpeas, beets, and pineapple, it may seem like an unusual trio but it delivers good nutrition while lighting up your taste buds. If you have fresh pineapple or fresh roasted beets to use instead of jarred, that will make this salad all the better.
1 (8-ounce) jar sliced beets, drained
1 (15-ounce) can chickpeas, drained
1 (8-ounce) can chunk pineapple, drained with juice reserved
1 tablespoon olive oil
1 teaspoon lemon juice
1/4 teaspoon sugar
Salt and black pepper
Salad greens, to serve (optional)
Cut the beets into 1/4-inch dice and transfer to a medium bowl. Add the chickpeas, and pineapple chunks. Drizzle on about 1/3 cup of the reserved pineapple juice, the oil, lemon juice, and sugar. Season with salt and pepper, and mix well. Serve over lettuce, if using.
Makes 4 servings
Fragrant spices make this salad the one to choose when you want something that will add fun to the routine. Brimming with a variety of flavors and textures, it takes only a few minutes to prepare. Quinoa, freekeh, or long-grain brown rice may be used instead of the couscous, but they will have longer cooking times.
1 tablespoon olive oil
3/4 teaspoon ground coriander
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon cayenne
1 1/2 cups couscous
1 large carrot, finely shredded
1 1/4 cups water
1 cup apple juice
1 teaspoon light brown sugar
Salt
2 scallions, minced
1 (15.5-ounce) can chickpeas, drained
1/4 cup chopped dried fruit
1/4 cup golden raisins
Salad greens, to serve (optional)
2 tablespoons chopped unsalted peanuts or other nuts
Heat 1/2 tablespoon of the oil in a medium saucepan over low heat. Add the coriander, ginger, cinnamon, cumin, turmeric, cayenne, and couscous and stir until fragrant, about 1 minute. Do not burn. Stir in the carrot, water, and juice, and bring to a boil. Reduce the heat to very low, cover and cook 5 minutes. Remove from the heat and let stand about 5 minutes longer.
Transfer the couscous to a large bowl, using a fork to fluff it up. Stir in the remaining 1/2 tablespoon of oil, the sugar, and salt to taste. Add the scallions, chickpeas, dried fruit, and raisins. Toss gently to combine. Serve over salad greens, if using. Garnish with peanuts.
Makes 4 servings
Traditionally made with bulgur and lots of fresh parsley and tomatoes, tabbouleh is best when fresh tomatoes are at their peak. For those times when good tomatoes are scarce, here’s a way to enjoy this hearty and nourishing salad. (If fresh tomatoes are available, substitute 1 1/2 cups diced fresh tomatoes for the canned.)
2 cups water
1 cup medium-grind bulgur
1 (14.5-ounce) can petite diced tomatoes, well-drained
1 (15.5-ounce) can chickpeas, drained
1/4 cup chopped fresh parsley
2 tablespoons minced red onion or scallions
1 tablespoon chopped fresh mint or 1 teaspoon dried mint
1/4 cup olive oil
2 tablespoons fresh lemon juice
Salt and black pepper
Bring the water to a boil in a saucepan and add the bulgur. Reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed. Drain any remaining water and blot the bulgur to remove excess moisture. Place the bulgur in a bowl and allow to cool. Add the tomatoes, chickpeas, parsley, onion, and mint. Drizzle on the oil, lemon juice, and salt and pepper to taste. Toss well to combine.
Makes 4 servings
The great thing about this recipe is that the portion size is easy to adjust. This version makes four average servings, or enough for two or three hungry eaters. To increase the volume, cook an entire pound of pasta and add additional pantry goodies, such as olives, roasted red peppers, or pine nuts. You can also add fresh vegetables and herbs (see optional additions).
8 ounces bite-sized pasta of choice
1 (15.5-ounce) can cannellini beans or chickpeas, drained
1 (6-ounce) jar marinated artichoke hearts, drained
1 6-ounce) jar roasted red bell peppers
1/2 cup thawed frozen baby peas
1/3 cup kalamata olives, pitted and halved
3 sun-dried tomatoes (oil-packed or reconstituted dried), cut into thin strips
2 teaspoons capers, drained
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon agave nectar
1 or 2 garlic cloves, pressed
1 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and ground black pepper
Optional additions: halved cherry or grape tomatoes, minced red onion, chopped scallions, chopped celery, grated carrot, leftover cooked or steamed veggies such as broccoli or green beans, chopped fresh parsley or basil
Cook the pasta in a pot of boiling salted water until it is al dente. Drain and run under cold water, then drain again and transfer to a large bowl. Add the beans, artichokes, bell peppers, peas, olives, sun-dried tomatoes, and capers. Toss gently to combine. Set aside.
In a small bowl, combine the olive oil, lemon juice, agave, garlic, basil, oregano, and salt and pepper to taste. Stir well to break up and distribute the garlic. Pour the dressing over the pasta salad. Add any optional add-ins and toss to combine. Taste and adjust the seasonings, if needed.
Makes 4 servings
Taco Salad with Corn and Black Bean Salsa
This recipe combines pantry ingredients to make a luscious main dish salad. If you don’t have lettuce, cilantro, or an avocado on hand, it’s still quite tasty without them.
1 (16-ounce) jar tomato salsa (mild or hot)
1 (15-ounce) can black beans, drained and rinsed
1 cup frozen corn kernels, steamed or 1 (8-ounce) can corn kernels, drained
1/4 cup chopped scallions
1/4 cup chopped fresh cilantro
4 cups coarsely chopped romaine lettuce
1 1/2 cups chopped plum tomatoes (or more tomato salsa)
2 cups tortilla chips, plus more to serve
1 ripe Hass avocado, peeled, pitted, and chopped
1/2 cup vegan sour cream, optional
1 cup shredded vegan cheddar cheese, optional
In a bowl, combine the salsa, beans, and corn. Stir in the scallions and cilantro and mix well.
Divide the lettuce equally among four shallow bowls. Top equally with the black bean mixture. Top each serving with the tomato, chips, avocado, and sour cream and/or cheese, if using.
Makes 4 servings
Composed Marinated Vegetable Salad
Despite its humble origins in your pantry hoard, this salad draws its inspiration both from a French salade composé and an Italian antipasto, wherein you artfully arrange the salad components on a platter.
2 tablespoons olive oil
1 1/2 tablespoons balsamic vinegar
1 teaspoon minced garlic
1/2 teaspoon sugar
1/2 teaspoon dried basil
Salt and black pepper
3 cups shredded Romaine lettuce (optional)
2 cups fresh or frozen cut green beans, steamed
1 (6-ounce) jar roasted red bell pepper, drained and cut into strips
1 (15.5-ounce) can cannellini beans, drained and rinsed
1 (6-ounce) jar marinated artichoke hearts, drained
1/4 cup pitted kalamata olives, cut in half
2 tablespoons toasted pine nuts, walnut pieces, or slivered almonds
In a small bowl combine the olive oil, balsamic vinegar, garlic, sugar, basil, salt, and pepper. Whisk to combine. Set aside.
If using lettuce, spread it evenly on a large platter or shallow bowl. Arrange the green beans, bell peppers, cannellini beans, and artichoke hearts on top in separate piles. Drizzle the reserved dressing evenly over all. Nestle the olives decoratively among the vegetables. Sprinkle with pine nuts and serve.
Makes 4 servings
This may sound nutty, but ramen noodles can be used to make a great salad. And, with the addition of slivered almonds, it even tastes nutty. As always, toss out the seasoning packets that come with the ramen noodles. For a heartier salad, add whatever vegetables you may have on hand such as red bell pepper or steamed broccoli, or some diced baked tofu.
2 ramen noodle bricks, broken up into 1-inch pieces
1 tablespoon dehydrated onion
1 large carrot, shredded
1 cup chopped celery
1 tablespoon safflower oil
1 cup slivered almonds
1/4 cup sunflower seeds
3 tablespoons sesame seeds
2 tablespoons rice wine vinegar
2 teaspoons toasted sesame oil
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon cayenne (optional)
1 tablespoon tamari or other soy sauce
Place the noodles in a small saucepan with enough boiling water to cover. Reduce heat to low and simmer for 1 minute. Drain the noodles well in a colander, then transfer to a bowl. Add the carrots and celery and set aside.
Heat the safflower oil in a skillet over medium heat. Add the almonds and cook, stirring, until golden, 3 to 5 minutes. Add the sunflower seeds and sesame seeds and continue to cook until sesame seeds turn golden brown, 1 to 2 minutes longer. Add the seeds to the noodle mixture and toss to combine.
Add the vinegar, sesame oil, sugar, salt, garlic powder, cayenne (if using), and tamari, tossing well to coat. Cover and let stand for 10 minutes before serving.
Makes 4 servings
This main dish salad is great alone or on a bed of lettuce and topped with diced avocado. It’s also good heated and served over rice.
2 cups frozen corn kernels, steamed
1 (15.5-ounce) can pinto beans, drained and rinsed
1 jarred roasted red bell pepper, drained and chopped
1 carrot, shredded
2 scallions, minced
2 tablespoons olive oil
1 1/2 tablespoons lime juice or lemon juice
1/4 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon cayenne
In a large bowl, combine the corn, pinto beans, bell pepper, carrot, and scallions.
Drizzle on the olive oil, lime juice, cumin, salt, and cayenne and toss well to combine. Taste and adjust the seasonings, if needed.
Makes 4 servings
This salad is inspired by those seven-layer dips that sometimes make an appearance around Super Bowl time. Spicy food lovers may want to use hot salsa rather than mild. The asbestos-tongued may go a step further and substitute canned sliced jalapeños for the mild green chiles.
1 (15.5-ounce) can pinto beans, drained
1 (4-ounce) can chopped mild or hot green chiles, drained
2 tablespoons chopped fresh cilantro or parsley
1 tablespoon olive oil
1 tablespoon lime juice or lemon juice
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
Salt
1 (16-ounce) can vegetarian refried beans, heated
1 ripe Hass avocado, pitted, peeled, and diced (optional)
One (12-ounce) jar mild or hot salsa
Tortilla chips, as desired
In a large bowl, combine the pinto beans, chiles, cilantro, olive oil, lime juice, chili powder, cumin, garlic powder, and salt to taste. Stir gently to combine.
Spread the heated refried beans in the center of a large shallow serving bowl or platter or individual shallow bowls. Mound the pinto bean salad on top and top with avocado, if using. Arrange a border of salsa around the outside perimeter of the salad. Surround with tortilla chips.
Makes 4 servings
Create your own version of three-bean salad – this variation can feature two beans instead of three, but if you’re fond of the classics, go ahead and add the optional steamed (fresh or frozen) cut green and/or waxed beans to the mix, as shown opposite.
1 (15.5-ounce) can chickpeas, drained
1 (15.5-ounce) can kidney beans, drained
1 (2-ounce) jar chopped pimentos, drained
1 cup cooked fresh or frozen cut green beans (optional)
1 cup cooked fresh or frozen cut wax beans (optional)
1 tablespoon minced onion or scallions
3 tablespoons olive oil
2 tablespoons white wine vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon cayenne
In a large bowl, combine the chickpeas, kidney beans, green and/or wax beans (if using), pimentos, and onion. Add the oil, vinegar, sugar, salt, and cayenne. Toss to mix well. Taste and adjust the seasonings, if needed. Set aside for 15 minutes before serving to allow the flavors to meld.
Makes 4 servings
A Niçoise salad makes a flavorful and colorful main-dish salad even using pantry ingredients. Whenever I roast small potatoes, I always make extra with this salad in mind.
2 cups fresh or frozen cut green beans, steamed and cooled
2 cups diced cooked potatoes (steamed or roasted)
1 cup cherry tomates, halved or 1 (14-ounce) can diced tomatoes, well drained
1 (15-ounce) can cannellini beans, drained and rinsed
1/4 cup pitted Kalamata olives, halved
3 tablespoons olive oil
1 1/2 tablespoon white balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon ground black pepper
Shredded lettuce, to serve (optional)
In a large bowl, combine the green beans, potatoes, tomatoes, cannellini beans, and olives.
In a small bowl, whisk together the oil, vinegar, mustard, basil, salt, sugar, and pepper, and add to the ingredients in the large bowl. Toss gently to combine. Taste to adjust seasonings. Serve on a bed of lettuce, if using.
Makes 4 servings
Asian Noodle Salad with Peanut Dressing
This tangle of noodles with a peanut dressing upgrade tastes great. If you like more heat, add another 1/4 teaspoon of red pepper flakes. If you don’t like heat, leave it out.
1/2 cup peanut butter
3 tablespoons tamari or other soy sauce
2 tablespoons rice wine vinegar
1/2 teaspoon light brown sugar
1/4 teaspoon red pepper flakes, or to taste
1/8 teaspoon garlic powder
1/2 cup water
8 ounces rice vermicelli or ramen noodles
1 tablespoon toasted sesame oil
1 large carrot, shredded
2/3 cup frozen green peas, thawed
1 (8-ounce) can water chestnuts, drained
1/4 cup dry-roasted peanuts
In a bowl, combine the peanut butter, tamari, vinegar, red pepper flakes, and garlic powder, stirring to blend well. Add the water, stirring until smooth. Set aside.
Soak the noodles in enough boiling water to cover until softened. Drain and transfer to a large bowl. Toss with sesame oil to coat.
Add the carrots, peas, water chestnuts, and peanuts to the bowl with the noodles. Add the reserved peanut sauce, tossing gently to combine.
Makes 4 servings
This salad is an interpretation of chirashi zushi, or “scattered sushi.” It’s a great way to enjoy the same delicious flavor of sushi but without all the fuss. For added protein, top with thin strips of baked marinated tofu.
3 cups cooked sushi rice or brown rice, at room temperature
2 teaspoons rice vinegar
1 teaspoon agave nectar
1/2 teaspoon salt
1 (12-ounce) jar hearts of palm, drained
1 carrot, shredded
1 English cucumber, peeled and cut into matchsticks
2 scallions, minced
1 tablespoon tamari soy sauce
1 teaspoon toasted sesame oil
1 Hass avocado, pitted, peeled, and cut into 1/2-inch dice (optional)
1 (7 by 8-inch) sheet dried nori, cut into 1/4-inch squares or torn into small pieces
1 tablespoon toasted sesame seeds or black sesame seeds
Wasabi paste and pickled ginger, for serving
Place the cooked rice in a large bowl. Add the vinegar, agave, and salt and toss gently to combine. Set aside.
Pulse the hearts of palm in a food processor just enough to shred into bite-size pieces. Transfer to a separate bowl. Add the carrot, cucumber, scallions, tamari, and sesame oil, and toss to coat.
Divide the rice among serving bowls. Top each portion with the vegetable mixture, dividing evenly. Top with the avocado, if using. Scatter the nori and sesame seeds among the bowls. Serve with wasabi and pickled ginger.
Makes 4 servings
soy sauce, pickled ginger, and rice
This hearty main-dish salad is loaded with flavor and is quick and easy to make. A bag of shredded cabbage makes short work of the prep.
8 ounces soba noodles
1 tablespoon toasted sesame oil
2 tablespoons soy sauce
2 tablespoons hoisin sauce
2 tablespoons rice wine vinegar
1 teaspoon sriracha sauce
1 teaspoon grated fresh ginger
1 teaspoon sugar
1 (12-ounce) bag shredded cabbage
1 large carrot, shredded
1/2 cup fresh cilantro leaves
2 scallions, minced
8 ounces seitan or baked tofu, diced or cut into strips
Cook the soba in a pot of boiling water according to package directions. Drain and transfer to a large bowl. Add the sesame oil and toss to coat. Set aside.
In a small bowl, combine the soy sauce, hoisin, vinegar, sriracha, ginger, and sugar, stirring well to blend. Set aside.
Add the shredded cabbage to the bowl with the soba. Add the carrot, cilantro, scallions, and seitan. Pour on the reserved dressing and toss well to combine.
Makes 4 Servings
soba noodles
Spiralized vegetables, especially zucchini, make a popular alternative to pasta. I especially like it in this “pasta” salad with a creamy avocado dressing. Add more fresh veggies if you have them on hand.
2 medium green zucchini, cut with a spiral slicer
1 cup thinly sliced cucumber
1 carrot, shredded
1 roasted or fresh red bell pepper, chopped
1/4 cup chopped oil-packed or reconstituted sun-dried tomatoes or 1/3 cup cherry tomatoes, halved
2 scallions, minced
1/4 cup pitted kalamata olives
1/4 cup chopped fresh basil
1 ripe Hass avocado, pitted and peeled
1 garlic clove, pressed
1/4 cup olive oil
1/4 cup lemon juice, fresh squeezed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup toasted walnut pieces
Place the spiralized zucchini in large bowl. Add the cucumber, carrot, red bell pepper, scallions, tomatoes, olives, and basil. Toss gently to combine.
In a blender, combine the avocado, garlic, olive oil, lemon juice, salt, and pepper. Blend until very smooth and creamy.
Pour the dressing over the salad, add the walnuts, and toss to coat.
Makes 4 servings
Why make the same old coleslaw when you can make an Asian noodle slaw? This can be made in just minutes using a bag of shredded cabbage and some ramen (Although you can also make it with any kind of noodles and shred your own cabbage, if you prefer). Add some diced baked tofu or seitan strips for a hearty one-dish meal.
2 ramen noodle bricks, broken into thirds
1 (12-ounce) bag shredded cabbage
1 carrot, shredded
2 scallions, minced
2 tablespoons chopped fresh cilantro or parsley
2 teaspoons grated fresh ginger
3 tablespoons rice vinegar
1 1/2 tablespoons safflower oil
1 1/2 tablespoons soy sauce
2 teaspoons toasted sesame oil
1/2 teaspoon sugar
Salt
3 tablespoons chopped peanuts
Cook the noodles in a pot of boiling water until tender. Drain and run under cold water, then transfer to a large bowl. Add the shredded cabbage, carrot, scallions, cilantro, and ginger. Set aside.
In a small bowl, combine the vinegar, safflower oil, soy sauce, sesame oil, sugar, and salt to taste. Stir until well blended.
Pour the dressing over the noodles and vegetables and toss gently to coat. Taste and adjust the seasoning if needed. Serve at once or cover and refrigerate until needed.
Makes 4 Servings
This is the most decadent potato salad I’ve ever had and one of the most delicious too, thanks to the addition of sun-dried tomatoes, Kalamata olives, and cannellini beans, all cloaked with a creamy goddess dressing made with avocado. Roasting the potatoes adds extra flavor – and cutting them into smaller pieces shortens the roasting time, but if you don’t have time, you can steam them or “bake” them in a microwavem or plan ahead and roast them in advance. This salad is best if eaten on the same day that it is made.
1 pound small new potatoes, cut into 1/2-inch pieces
Salt and ground black pepper
1 ripe Hass avocado, peeled and pitted
1 or 2 scallions, chopped
1 or 2 garlic cloves, crushed
3 tablespoons chopped fresh parsley
1/2 cup plain unsweetened almond milk
2 tablespoons rice vinegar
1 tablespoon tahini
1 tablespoon fresh lemon juice
1 tablespoon tamari soy sauce
1 celery rib, finely chopped
1 (15-ounce) can cannellini beans, drained and rinsed
1/3 cup chopped oil-packed or reconstituted sun-dried tomatoes
1/3 cup kalamata olives, pitted and halved
Torn butter lettuce leaves, to serve (optional)
Preheat the oven to 425°F. Arrange the potatoes on a lightly oiled baking pan and spray with a little cooking spray. Season to taste with salt and pepper and roast until just softened and lightly browned, turning once, 15 to 20 minutes. When the potatoes are done, transfer them to a large bowl and set aside to cool.
While the potatoes are roasting, in a blender or food processor, combine the avocado, scallions, garlic, and parsley and process until smooth. Add the almond milk, vinegar, tahini, lemon juice, tamari, and salt and pepper, to taste. Process until creamy. Set aside.
When the potatoes are cool, add the celery, beans, tomatoes, olives, and reserved dressing. Toss to coat. Serve as is or over lettuce.
Makes 4 servings
Fresh, canned, and sun-dried tomatoes bring their unique qualities to this delicious pasta salad. For extra protein, add your favorite canned or cooked beans or diced seitan or baked tofu.
8 ounces rotini or other bite-sized pasta
3 tablespoons olive oil
2 garlic cloves, crushed
2 tablespoons rice vinegar
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon sugar
1/4 teaspoon red pepper flakes
Salt and black pepper
1 1/2 cups cherry or grape tomatoes, halved lengthwise
1 (14.5-ounce) can petite diced tomatoes, drained
1/3 cup chopped oil-packed or reconstituted sun-dried tomatoes
1 (6-ounce) jar marinated artichoke hearts, drained
1 celery rib, chopped
1 cup frozen green peas, thawed
1/4 cup fresh basil or parsley (optional)
Cook the pasta in a pot of boiling salted water until just tender, 8 to 10 minutes. Drain and rinse under cold water, then transfer to a large bowl. Set aside.
In a small blender or food processor combine the olive oil, garlic, vinegar, basil, oregano, sugar, red pepper flakes, and salt and pepper to taste. Process to blend.
Pour the dressing over the pasta. Add the three kinds of tomatoes, artichoke hearts, celery, peas, and fresh basil, if using. Toss gently to mix well. Taste and adjust the seasonings, if needed.
Makes 4 servings