5 Mushroom, Rocket and Pasta Salad and a 100

Addendum :

I just got to know one wonderful thing! I completed 100 posts with my Pane Giallo post. Makes me feel as if I got centum in some academic subject! Time jus flew by! I know its not a huge milestone, but since I am taking one day at a time, lemme thank all of you wonderful readers and bloggers - known( and unknown), encouraging (and the silent),friends ( and yet to be's) and well wishers (and the anonymous critics!) for your support , otherwise even this would not have been possible. Thank you for being you which enabled me to be ME :-D Thank you guyz!


I like salads. No, not the type with only some greens and raw vegetables/fruits put together. I like salads to be such a way that I can make a light lunch/ dinner out of them! For me salads mean only one thing - Simplicity, Effortless, Healthy and Filling. Not heavy but filling. Most of my lunches end up with salads and quick fixes and this recipe was born out of one of those permutations and combinations.




The measurements are not exact..they end up being different every time I make them ( but then so does so many of my recipes! Another Racheal Ray in the making! Although I keep all that measurements and precise measures for baking.Survival tactics!)

Ingredients

• 3-4 small red bell peppers or 2 large ( Any combo of bell peppers can be used. I had lots of red!)
  
  
• 1-2 cups Whole grain Pasta ( or as per req)
  
  
• a handful of Arugula ( also known as Rocket! Hence the title ;-) )
  
  
• another handful of Cilantro
  
  
• 2-3 cups of 5 types of Mushrooms, sliced ( I used Button,Cremini,Portobello,Shiitake and Oyster)
  
  
• 1/2 cup Kidney beans ( canned or cooked if fresh)
  
  
• 1 tbsp pine nuts roasted
  
  
• 3 tbsp Olive oil
  
  
• 3 tbsp Rice Vinegar
  
  
• 5 tbsp tomato juice ( Tomato puree works too )
  
  
• 2 tbsp ketchup ( optional ..I like its taste! so add it )
  
  
• salt and pepper to taste
  

Method

1. Place the sliced mushrooms in a bowl of boiling water and leave for 10min or till lightly soft. Or you can cook them in a non stick pan in high heat for 5 min till lightly soft. Should not get soggy. I cooked it in these snaps. Set it aside. Now place the bell peppers in a pan after coating them with olive oil.



2.Roast them in a broiler ( or stove top) and when dark, remove them and peel them once cooled. Chop them into slices and set aside.



3.Cook the pasta. In a large bowl, mix the Olive oil, Vinegar and tomato juice/puree , ketchup (if using)and mix well. Then add the fresh Arugula and cilantro( washed and ends trimmed and chopped)to it. Toss well.



4.Next add the pasta and mix well.



5.Add the bell peppers and mix.



6.Add the mushrooms, kidney beans, salt and pepper and mix well till well incorporated.



7. Serve topped with some pine nuts.

This my entry to Lisa's No Croutons Required Event with the theme - Mushrooms