Veggie Pasta Salad
With the challenge to up my veggies, I remade my Dad’s famous (yet simple & delicious) pasta salad thanks to knowledge from Sprouts. #livinontheveg
Servings Prep Time
8servings 40minutes
Cook Time
15minutes

Servings Prep Time
8servings 40minutes
Cook Time
15minutes

Ingredients

Instructions
  1. First, cook both of your boxes of pasta; I made mine with two boxes since I knew I would want plenty of leftovers. The box suggests to run cold water over your pasta once it is strained & cooked – this does help with the consistency of the pasta.

  2. While your pasta is cooking; cut your veggies! I cut my cucumbers into quarters and my peppers into thick, small slivers. Sounds silly, but think of a size that will be easy to get with your fork.

  3. Once your pasta is cooked, place in refridgerator to cool.

  4. Open beans & rinse.

  5. Combine your ingredients, stir gently, add in desired dressing and salt & pepper for taste. Mix your ingredients gingerly, sustitute pasta is much more fragile that your typical grain pasta.

Recipe Notes

*don’t be afraid with the dressing! I was afraid to use too much, but after one day in the refrigerator, I did add more since the pasta & veggies did absorb some of the deliciousness.

**random – pasta salad is always better on the second day! #livinontheveg