Root stem pasta salad

By Christine Tizzard
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Who knew veggie roots tasted so good? In this hearty pasta salad, carrot, broccoli and cauliflower shine in ways we didn't even know they could. Add on some Greek style dressing and bam - instant picnic delight.

SERVES
4
 TO
6

Ingredients

Root stem pasta salad:

  • 1 cup Israeli couscous, cooked according to package instructions
  • Stem from 1 head of cauliflower, cut into 1/2-inch cubes
  • Stem of 1 head broccoli, cut into 1/2-inch cubes
  • 1/2 bell pepper, diced
  • 1 carrot, peeled and diced
  • Optional: 1/2 cup sliced olives, 1/2 cup diced feta, or other chopped hard veggies

Greek style dressing:

  • 1/4 cup extra virgin olive oil
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon freshly-squeezed lemon juice
  • 2 tablespoons fresh or 2 teaspoon dried oregano
  • 1 garlic cloves, minced
  • Pinch of crushed red pepper flakes
  • Salt and pepper to taste

Directions

  1. After cooking couscous, drain and run under cold water until cool. Drain well.
  2. In a large bowl, toss to combine couscous with all veggies along with any other optional ingredients.
  3. In a small glass jar with lid combine all ingredients for salad dressing. Shake. Pour over salad and toss to combine. 

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