Veggie Pasta Salad

This recipe is so simple and so good! You can really add whatever you want. You can make it vegan, vegetarian, or throw in some ham or salami chunks. It is perfect for picnics, pot lucks, sack lunches, or even main dishes. I hope you like it as much as we do! Here is what I threw in there today:

Ingredients:

1 lb of whole wheat pasta, cooked, drained, and rinsed with cold water

2 cups of black olives, sliced

1 jar of marinated artichoke hearts, chopped

1 red bell pepper, diced

8 (ish) green onions, sliced

2 cups of raw broccoli and 2 cups of raw carrots, pulse chopped in the food processor

8 oz of Kerry Gold (grass-fed, Irish, SUPER yummy) cheese, cubed- optional

1/2 cup (or so) of Italian dressing (homemade or bottled)

Combine all of the ingredients. Season with sea salt, if necessary. Chill for one hour. Re-taste and add more dressing, if needed. Dressing should coat the ingredients, but not make the dish too soupy. Enjoy!



Arugula Salad with Orange Juice Vinaigrette

Yes, another salad. But it's summer and I don't have to turn on my oven! Plus I am lucky that my children will all gobble up salads- just have to vary it up a little and they are happy, healthy campers. :)

Ingredients:

1-2 heads of Arugula

1 head of Butter Leaf

2 fresh mangoes, diced

2 avocados, diced

Several Tbs of sliced almonds per bowl

Chop arugula and lettuce coarsely and top with fruit and nuts.

 

Vinaigrette:

I just kind of eyeballed this ,but I added approx 4-6 Tbs of O.J. concentrate to approx 2 Tbs of rice vinegar to approx 1 Tb of olive oil. I did add a small amount of water too, but you can just mix and keep tasting it until you like it. We like it tangy with a hint of vinegar so we add more O.J.

Like I said, super easy but really, really good!