Lemon Veggie Pasta Salad
1 bag curly pasts
(rainbow veggie)
Seasoning
Blend:
1/3 cup lemon juie
1/4 cup extra virgin olive oil
2 tsp garlic granules or garlic paste
3 thin lemon slices
2 Tbsp dried parsley flakes
dash of cayenne pepper
salt/pepper to taste
1/3 cup lemon juie
1/4 cup extra virgin olive oil
2 tsp garlic granules or garlic paste
3 thin lemon slices
2 Tbsp dried parsley flakes
dash of cayenne pepper
salt/pepper to taste
Add-in Veggies
(flexible!)
3/4 cup roasted red peppers
1/4 black olives
2 cups shredded spinach
1 small sweet onion, sliced
1 cup shredded cabbage
1/2 cup fresh basil, sliced
3/4 cup roasted red peppers
1/4 black olives
2 cups shredded spinach
1 small sweet onion, sliced
1 cup shredded cabbage
1/2 cup fresh basil, sliced
*in place of
lemon juice you could also try apple cider vinegar, seasoned rice vinegar or
even orange juice
1. Boil and drain
pasta. Place in a large mixing bowl.
2. Add in all the seasoning ingredients. Toss well.
3. Next, add in the spinach, cabbage and any other hefty green you may be adding in. Since the pasta is still quite warm it will wilt the greens nicely.
4. Lastly, add in the remaining veggie ingredients. Toss well.
5. Separate pasta into lunch, serving size containers. Store in the fridge. Enjoy warmed or chilled!
2. Add in all the seasoning ingredients. Toss well.
3. Next, add in the spinach, cabbage and any other hefty green you may be adding in. Since the pasta is still quite warm it will wilt the greens nicely.
4. Lastly, add in the remaining veggie ingredients. Toss well.
5. Separate pasta into lunch, serving size containers. Store in the fridge. Enjoy warmed or chilled!
No comments:
Post a Comment