Saturday, September 10, 2016

Veggie Pasta Salad

Veggie Pasta Salad

Veggie Pasta Salad
I love making this Veggie Pasta Salad and it is so refreshing during hot summer days. Even though it is September, NY is in the brink of a heatwave and this pasta salad was fitting for Labor Day. This recipe is very easy to put together and it is so yummy. The only thing bad about this recipe is you do not want to stop eating it. The tangy dressing, the crunch of the veggies and great tasting pasta make this a satisfying and hearty meal. The more time it is chilled in the fridge the better, so go for at least 3-4 hours or more if you have the time. Recipe below.

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!

Coarse Salt

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.

Cool veggies.

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.


-Sophia/Two Frys

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