Sunday, May 3, 2015

Preparing for the Week: Pasta Salad

During the winter, we like to take soup almost every day for lunch. It's filling and packs a lot of veggies. However, from time to time, we like to change things up. That's when pasta salad comes in. 
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Here's my EASY recipe, but feel free to add or delete ingredients!
Very Veggie Pasta Salad
1 package of tri-colored rotini pasta, cooked according to package directions, then cool
1 can artichoke hearts, cut into small chunks
3 carrots, peeled and diced
1 yellow bell pepper, diced
1 red bell pepper, diced
1 zucchini, sliced into small bite-sized pieces (leave skin on!)
1 handful of fresh basil, chopped
2 cups fresh spinach chopped
1 t. dried oregano
1/8 t. black pepper (optional)
1/4 cup vegan Parmesan cheese
Newman's Own Lite Balsamic Vinegar Dressing (to further reduce the oil, we pour off the oil at the top before we use it), to taste (use plenty!)
Put everything in a large container, stir well, and refrigerate for several hours before serving.

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