PP: Veggie Pasta Salad

Member Chef: Cathi Salach                   Makes: 5 dinner servings
Prep Time: 45 min.
Cook Time: 10 min.
Total Time:  45 min.

Ingredients:

Salad

• 12-13 oz. Whole grain fat free spiral pasta
• 1 cup carrot, shredded
• 1/2 cup cauliflower, chopped
• 1 cup broccoli, chopped
• 1 1/2 bell peppers, red, orange or combo, chopped
• 1 stalk of celery, sliced
• 1 bunched green onions, sliced
• 2 tomatoes, chopped
• 1/4 to 1/2 cup fresh parsley, chopped
• 1 can garbanzo beans, drained & rinsed

Dressing

• 1/2 cup balsamic vinegar
• 1/4 cup apple sauce
• 1-2 tbsp. Low sodium tamari sauce, optional
• 1 tbsp. Stoneground mustard
• 1/8 tsp. black pepper
• 1 tbsp. Dry oregano
• 1 tbsp. Garlic powder

Directions:

1. Cook pasta according to pkg. directions.  Drain and run cold water over it. Leave in colander to cool while you chop veggies. Toss a couple times to let out the heat.
2. Chop all veggies and put in a large bowl.
3. Add garbanzo beans.
4. Whisk all dressing ingredients together.
5. Add cooled pasta to veggies and toss.
6. Pour about 1/2 of the dressing over the pasta and veggies, toss well & give it a taste test.
7. Add more dressing if desired, but if making the salad ahead of time save a little to add just before serving.
8. Chill Until ready to serve.

Tips:

1. A great potluck dish.
2. Use any veggies you like.  This is a good "clean out the fridge recipe".
3. Whole wheat pasta can taste bitter. Rice or quinoa/rice are alternatives.

It's the food!