Kamut Pasta Salad

12 oz. Organic Kamut spirals
2 tsp. Umeboshi Vinegar
1 Cup Scallions, sliced
1 T. Garlic, crushed
1 Cup Red Bell peppers, chopped
1 tsp. Celtic sea salt
1/4 Cup Parsley, finely minced
2 tsp. Maple Syrup, optional
1 Cup Black Olives, pitted and chopped
1 tsp. Fresh Oregano, finely minced fine
1/2 tsp. Thyme, finely minced
4 T. Capers
2 T. Chives, chopped
1/3 Cup Olive Oil
1 Cup Raw peas or pea sprouts
2 T. Mustard

Cook pasta for a very short time until it is al dente. Drain, wash and put in a salad or mixing bowl. Add olives, capers, peas, scallions, bell pepper and parsley. In a blender, add garlic, olive oil, mustard, vinegar, sea salt,oregano, thyme and maple syrup. Blend well and pour into the bowl with the pasta, Mix well and garnish with chives.

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating Our Raw Nature