Usually I love pasta salads. Obviously, they need to have a good dressing, but making one at home isn’t hard at all. I try to choose a good whole grain pasta and lots of good veggies and fresh herbs, and then it suddenly dawned on me. I have a cupboard full of wheat berries. Probably about 30lbs I would guess. Who can pass up 20lbs for $10 of local wheat? Obviously not me.
Anyways, I figured I should try them some other way other than grinding them for bread so I decided to cook them and use them in a salad. They’re super chewy and good. And talk about filling. This salad isn’t very big but it will easily serve 2 for a meal or 4 as a side. And the wheat berries are completely unrefined, and super good for you You don’t have to worry about what ingredients are in your pasta.
- 1 C cooked and cooled wheat berries
- 1 large carrot
- 1 large stalk of celery
- 1/4 C finely chopped sweet onion
- 1/4 C chopped fresh parsley
- 1 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1/2 thyme
- 1/4 tsp sea salt
- 1/2 tsp sugar
- 1/4 tsp garlic powder
Soak wheat berries overnight and then cook in fresh water(at least 4 times the amount of berries) in a pot for 1-1 1/2 hours, till chewy but tender. Cool before adding to the salad. Chop veggies in small bite sized pieces and mix all together in a medium sized bowl. Mix together dressing and pour over the salad. Mix together and store in the fridge till ready to serve or at least 1 hour to let the flavors come together. Serves 2, or 4 as a side and lasts for a few days in the fridge. Feel free to try some different veggies in here too. I think cherry tomatoes would taste so good mixed in