Sun-dried Vegetable Medley Pasta Salad 2 cups
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 Broccoli crowns (about the size of palm) broken into little florets1/2 medium sized red onion coarsely chopped1/2 large vidalia onion coarsely chopped1 Large Red Bell Pepper, coarsley chopped2 springs of fresh rosemary, pulled and chopped1 tsp salt1 tsp black pepper2 TBSP Balsamic Vinegar4 TBSP Olive Oil2 TBSP Brown Rice Syrup2 Cloves Garlic4 sun-dried tomatoes cut into pieces1 TBSP Olive OilTinkyada Brown Rice Vegetable Spirals1/2 cup parsley coarsely chopped1 tsp oregano1/4 tsp onion salt,1/4 tsp garlic salt1/4 tsp celery salt1 tsp black pepper1 tsp sea salt1 1/4 cup White VinegarJuice from half a lemon1/2 Cup Fresh parsley coarsely chopped
Combine broccoli, red onion, vidalia, red pepper, rosemary, 1 tsp salt, 1 tsp pepper, 2 TBSP Balsamic Vinegar, 4 TBSP Olive Oil, 2 TBSP Brown Rice Syrup in a gallon ziploc bag and shake (or in a big bowl and stir). Grill in a grilling pan on your grill for about 15 minutes depending on size of your pan). Then Saute that mixtures with the sun-dried tomatoes, 1 TBSP Olive Oil, adn two cloves garlic pressed. Set aside to cool. Cook Pasta according to bag instructions. drain and set aside to cool. Once both are cooled mix together with white vinegar, olive oil, lemon, fresh parsley and seasonings. Best if sits in refrigerate overnight. YUMMY seems like more work than it is. Doesn't take long to put together. I also add fresh spinach just as I am about to eat and you can also add some crushed red pepper flakes to really spice it up!
Number of Servings: 10
Recipe submitted by SparkPeople user LADILADIDA.
Number of Servings: 10
Recipe submitted by SparkPeople user LADILADIDA.
Nutritional Info Amount Per Serving
- Calories: 176.7
- Total Fat: 11.9 g
- Cholesterol: 0.0 mg
- Sodium: 519.3 mg
- Total Carbs: 14.4 g
- Dietary Fiber: 4.7 g
- Protein: 4.7 g
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