Vegan Tuesday Muffaletta Pasta Salad

Summer is so, so so, busy around here, and it's very easy to fall behind on my blog posts. I was all set to catch-up yesterday afternoon, but the very bratty Pinto--so named because her nose looks like a pinto bean, was not happy about me being in front of the computer. She retaliated by eating the cord to my mouse, causing big-time technical difficulties. The computer is up and running again, and Pinto is barred from the bedroom.

I made a pasta salad Tuesday night using the same flavors that are in a muffaletta sandwich--olives and roasted peppers. I pureed a small jar of pimento stuffed green olives and a small jar of roasted red peppers in the food processor. I added a small amount of olive oil to make a smooth puree. I added that to 1 pound of cooked and cooled pasta, along with some cucumber, red bell pepper, and avocado. I added some extra vinegar and oil to make a dressing, and salt and pepper to taste. It turned out to be a very yummy and flavorful salad.

Lots more coming up... (Assuming Pinto doesn't make her way back into the bedroom to attack the mouse again.)