Sun-dried Vegetable Medley Pasta Salad 2 cups

2 Broccoli crowns (about the size of palm) broken into little florets
1/2 medium sized red onion coarsely chopped
1/2 large vidalia onion coarsely chopped
1 Large Red Bell Pepper, coarsley chopped
2 springs of fresh rosemary, pulled and chopped
1 tsp salt
1 tsp black pepper
2 TBSP Balsamic Vinegar
4 TBSP Olive Oil
2 TBSP Brown Rice Syrup
2 Cloves Garlic
4 sun-dried tomatoes cut into pieces
1 TBSP Olive Oil
Tinkyada Brown Rice Vegetable Spirals
1/2 cup parsley coarsely chopped
1 tsp oregano
1/4 tsp onion salt,
1/4 tsp garlic salt
1/4 tsp celery salt
1 tsp black pepper
1 tsp sea salt
1 1/4 cup White Vinegar
Juice from half a lemon
1/2 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.