If you ever feel like you're eating too much junk, this will put a pep back in your step! Filled with healthy garden veggies and macaroni pasta, this meal or side is a jump back in the right direction. It has a yummy fresh flavor that has summer written all over it!
Summer Garden Pasta Salad
8-10 oz of elbow pasta
1 cucumber or 2 small garden cucumbers. sliced &/or quartered
1 orange or yellow bell pepper, diced
1 slicing tomato, diced
1/4 cup red onion, diced
1/4 cup Follow Your Heart Vegenaise (soy free)
2 tbs olive oil
2 tbs red wine vinegar
1 tbs dijon mustard
1 tsp McCormick's Grill Mates Chicken Montreal seasoning
1 tsp dried dill
3/4 tsp to 1 tsp salt
1/2 tsp black pepper or cracked pepper
Directions:
Cook your elbow pasta according to package directions. Slice and dice up all your veggies while the pasta is cooking. Drain pasta and wash it with cold water until pasta is cool to the touch. Add pasta into a large mixing bowl. Dump in all your fresh veggies. Add vegenaise, olive oil, red wine vinegar, dijon mustard, chicken montreal seasoning, dried dill, salt & pepper. Stir and toss with a large spoon until all ingredients are mixed in and combined really well. Serve immediately or store in the fridge until ready to serve. Sprinkle some fresh cracked pepper and a little dried dill on individual servings. Keeps in fridge for up to 2-3 days for best freshness.
Author: Stephanie Brown, dinnerpartyofthree
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