VEGGIE PASTA SALAD FOR YOUR 4TH OF JULY PICNIC! – WENDY BLANCHARD, M.S.

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This is an awesome dish, and “healthy and eas-e” recipe to make for the 4th of July! I used 1 box of Quinoa gluten free spiral pasta, and added in organic veggies! In my pasta salad, I used about 1 1/2 cups of Bell red pepper, and about 2 cups each of cooked fresh kale, and cooked fresh broccoli, 3/4 cup of red onion, and two ounces of crumbled goat cheese. Dice up all of the veggies before you add to cooked pasta.

Directions:

Boil a large pot of water and boil the broccoli and kale for about 10 minutes, drain, and chill it in the refrigerator. SAVE THE BROTH FROM THE GREENS! IT MAKES AN AWESOME ENERGY DRINK FULL OF NUTRIENTS! Place the cooked pasta in a large bowl, and add remaining ingredients except for the cheese. Add just enough salad dressing to coat the ingredients and toss. Start with a little dressing and add more, as needed. Add the crumbled cheese to the top for garnish. You do not want to toss the cheese or it will sink to the bottom. Serve immediately, or refrigerate, and then bring to room temperature before serving.

Dressing:

1 tablespoon white wine vinegar (I used about 2 tablespoons of rice vinegar)
1⁄2 teaspoon agave nectar
3 tablespoons extra virgin olive oil
pinch of salt or freshly ground pepper 

To your good health!

Wendy

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