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Rainbow Pasta Salad




Source of Recipe


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List of Ingredients




1 pound multi-colored rotini or penne pasta

3 cups broccoli florets

1 1/2 cup frozen peas, thawed

1 red pepper, chopped

1 yellow pepper, chopped

1 (15-ounce) can black olives, sliced

1 bunch green onions, thinly sliced

1 carrot, grated

1 pound cherry tomatoes, sliced in half

Dressing
1/2 cup olive oil

1/2 cup Nayonaise or mayonnaise

2 tablespoons Bragg Liquid Aminos, tamari, or soy sauce

Juice of 1/2 a lemon

2 teaspoons apple cider vinegar

2 teaspoons dill

Recipe



Cook pasta to desired doneness, then rinse with cold water.
Combine the pasta and vegetables in a large bowl.
Mix the dressing ingredients in a small bowl using a wire whisk.
Pour dressing over the salad; toss well.
Cook's Notes: This salad can easily be made a day ahead. If made ahead, add extra dressing since the pasta soaks up much of the liquid.

Cauliflower is a nice addition to this salad.

SERVES 4