Nutrition Stop - Recipes - Garlicky Pasta Salad

Garlicky Pasta Salad

16 ounces whole grain spiral pasta
2-3 tablespoons Spectrum Olive Oil
1 tablespoon minced garlic
2 large carrots, grated
Pinch of salt and pepper
1 large or 2 medium zucchini, shredded (about 3 cups)
1 large or 2 medium yellow squash, shredded (about 3 cups)

Dressing: 1/2 cup of Essentially Good Dressing or your favorite vinaigrette dressing

Garnish: Broccoli, fresh peas, or sliced red pepper (optional)

Cook pasta in boiling water. In a wide-bottomed skillet or a large wok, heat olive oil and sauté garlic for 1 minute. Add carrots, sprinkle with salt and pepper, and stir frequently until carrots wilt slightly. Add zucchini and yellow squash and cook, stirring constantly, about 1 minute. Remove to a large mixing bowl and spread out vegetables to cool.

Drain pasta and add to vegetables. Pour dressing on pasta-vegetable mixture. Toss lightly. Adjust seasoning if necessary. Add garnish if desired. Serves 6 to 8

Helpful Hint: The flavor is enhanced if the salad is allowed to sit for an hour or two.

Variations:

Add garbanzo beans, white beans, or bite-sized pieces of pan-fried tempeh or tofu to the salad.
Top salad with pesto or peanut sauce instead of dressing. ENJOY!