|Veggie Pasta Salad|
|Peppers, Broccoli, and Onions sauteeing|
1 Red Bell Pepper, sliced
1 Orange Bell Pepper, sliced
6 Radishes, sliced and halved
1 bunch of fresh Broccoli Florets, cut
1/4 Yellow Onion, chopped
1 cup Shredded Carrots
1 container Grape Tomatoes
1 bunch of Parsley, roughly chopped
|Veggie Pasta Salad, chilled and ready to be eaten!|
Cracked Black Pepper
Extra Virgin Olive Oil
1 cup Light Italian Dressing (or more if desired)
1 bag Wacky Mac Veggie spirals (Tomato, Beet and Spinach Blend)
|Veggie Pasta Salad, so yummy!|
In a huge pot, add salt and 1 teaspoon olive oil in bowling water and cook veggie spirals 1 minute shy of Al Dente according to package directions.
Drain and set aside.
Season broccoli, peppers and onions with salt and pepper.
Add olive oil to skillet on medium heat and sautee broccoli, peppers and onions for 5 minutes or so.
In a large bowl, add veggie spirals, broccoli, peppers, onions, carrots, radishes, tomatoes and combine.
Add Italian Dressing and combine.
Add Parsley and mix together.
Cover and chill in fridge for at least 2-3 hours before you serve and add a little more dressing to taste if desired.