filed under: baking, cooking, green family, green kids, kids health, parenting, recipes, vegetarianism
Just because summer is over doesn’t mean the barbecues have to stop. This BBQ pasta salad is tasty and filling and can be endlessly varied to include different types of beans, baked tofu or tempeh, or other veggies. Best of all, it tastes delicious whether heated or chilled.
To make 2-3 servings, boil 1 cup of pasta, such as mini shells or wagon wheel-shaped, until al dente. Meanwhile, mix together 2 Tbsp ketchup, 1 1/2 Tbsp mustard, 1 Tbsp mild-tasting oil, 3/4 Tbsp soy sauce, 1 tsp molasses, and 1/2 tsp cumin. In a pinch, you can also substitute prepared BBQ sauce. While pasta is still warm, add ½ cup of pinto beans, ¼ cup chopped red pepper, and 1 shredded carrot. Spoon a few tablespoons of the BBQ sauce over mixture and mix, adding more sauce as necessary. Pasta salads are a great option for a lunch that can be made earlier in the week and then munched on for a few days afterward.