Pasta Salad with Vegetables

Pasta Salad with Vegetables

Ingredients:
1 box (12 ounces) brown rice pasta, such as penne or fusilli
½ head broccoli, cut into small pieces
3 carrots, chopped
1 large tomato, chopped
3 scallions, finely chopped
2 teaspoons Italian seasoning blend
½ cup Italian Vinaigrette

Directions:
Prepare the pasta according to package directions.
In a medium saucepan with a steamer basket, bring 1" of water to a boil. Place the broccoli and carrots
in the basket, cover, reduce the heat to low, and steam for 4 to 5 minutes, or until tender-crisp.
Transfer the broccoli and carrots to a colander and run under cold water to stop the cooking.
In a large bowl, toss the pasta with the broccoli and carrots. Add the tomato, scallions, Italian
seasoning, and vinaigrette and toss well. Cover and refrigerate for at least 1 hour before serving.
Makes 4 servings
LUNCH
DAY
7
Quinoa, Cranberry, and Almond Salad
Instead of the sugary cranberry relish traditionally served at Thanksgiving, I wanted to offer
my family and guests a healthier version. Dried cranberries, sliced almonds, and fresh parsley
make this a colorful addition to any holiday table. No dried cranberries or almonds? Then
substitute raisins and walnuts.
TOTAL TIME: 20 MINUTES + CHILLING TIME