Pasta and Wild Dark Rice Salad

2 C Pasta, cooked without added salt
2 C Wild Dark Rice, cooked without added salt
1 chopped clove of Garlic
1 C sliced Mushrooms
1 small chopped Onion
.5 C diced Scallions
1 C Cherry Tomatoes cut in half
.5 C Olives, Black, Sliced
.25 C chopped fresh Basil
.25 C chopped fresh Parsley
.25 C Vinegar, Red Wine
2 T Lemon Juice
2 tsp Grey Poupon Dijon Mustard
.5 C Olive Oil
.5 tsp Salt
.5 tsp Pepper, black

Try frying tomatoes cut side down in same pan as the diced onion, mushrooms and garlic were cooked in.

Top with .5 oz of your favorite cheese or spice it up with some tabasco or cholula.

Eat hot or cold.

Cook pasta and rice according to package directions.

Saute diced onion, mushrooms and garlic in 1 T of the .5 C of Olive Oil until onions just turn translucent.

Toss everything in a bowl and mix well. Easy!

Serving Size: Makes 6 servings a bit over 2 cups.

Number of Servings: 6

Recipe submitted by SparkPeople user IBKLIEWER1.