Monday, June 16, 2008

Healthy Pasta Salad with Veggies

Now that the sun is finally out (yea!), it's time for a pasta salad that is very cool in every way.


1/2 cup Nayonaise
1/2 cup Tofu or soy sour cream
2 tablespoons lemon juice
1/8 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 ounces whole-wheat organic elbow macaroni (or other small shape)
1 cup grated organic carrots
1 cup thinly sliced organic celery
1 cup small organic grape tomatoes, halved or whole, whichever you like
1 medium organic red bell pepper, seeded and diced
1 cup chopped organic broccoli (for extra cancer fighting benefits).
1/2 cup chopped organic scallions

To make the dressing, in a medium bowl, whisk together the Nayonnaise, Tofu sour cream, lemon juice, cayenne pepper, salt and black pepper. Set aside.
Bring a large saucepan of lightly salted water to a boil. Cook pasta according to package directions, then rinse under cold water and drain thoroughly.
Transfer the pasta to a large bowl and add the carrots, celery, tomatoes, bell pepper and scallions. Add the reserved dressing and mix thoroughly to coat.
Chill and serve.

Serves 8

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