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Tuesday, December 2, 2008

Veggie Pasta Salad

Packed full of veggies--great for hubby's lunch THIS IS ALSO GOOD WITH ADDED SALMON IF YOU AREN'T A VEGETARIAN. [I have another recipe for a southwestern version that we really like too----which is found here: ]

1/2 cup regular spiral pasta
1/2 cup whole wheat spiral pasta
6-9 cherry tomatoes cut in half
1/2 cup sliced green onions
1/8 cup sliced purple onion
1/2 cup each of chopped celery, sweet red pepper, zucchini, and carrots
a bit of broccoli florets (tiny ones)
2-3 ounces of sliced black olives
garlic powder
salt and pepper
dried basil
Chief Paul Prudhomme's Magic seasoning blend--vegetable magic (optional -this is hot so go lightly)
Creamy fat free balsamic Vinaigrette [found here (or use your own dressing or a combo of balsamic vinegar and olive oil and 1/2 tab of sugar) ]
1/4 cup of Parmesan cheese if desired (I omitted)
Cook the pasta as directed on the package. I cooked the whole wheat 3 minutes more than the regular--so I put the whole wheat in 3 minutes before the regular. Meanwhile chop the veggies.
Rinse the pasta under cold water. Toss with the raw veggies. Add the vinaigrette or salad dressing. Sprinkle with salt and pepper and oregano and basil and garlic powder until you get the taste you desire. (I like a good amount of oregano) I also added Chef Paul's vegetable magic (go lightly with this as it is spicy!!).

Ps--If you make hours or a day ahead you may have to add more dressing as it gets absorbed!
ALSO it is good with the tri-colored noodles


1 comment:

The Davies said...

Good grief, this is yummy!