Summer Vegetable Pasta Salad

My daughter has been in town visiting from Southern California this past week, and when the two of us get together we just can't help ourselves, we have to get cooking! After all, that is our favorite pastime. We were in heaven wandering Whole Foods today (for way to long) searching for inspiration for something to make for dinner. What resulted was one of the tastiest pasta salads I have created to date. The whole grain noodles and Vegan Gardein Chick'n added substance to the dish, and all of the fresh seasonal veggies added a rainbow of colors! Color is always a good sign when you are eating for health. The best part about this salad is that it is really good eaten cold or room temperature so it is perfect for summer  picnics or potlucks. I hope you enjoy this as much as we did!

Summer Vegetable Pasta Salad

Serves 4-6

Ingredients:

1 lb. whole wheat penne rigate noodles

Cook according to Pckg. directions. Reserve 1/2 cup of pasta cooking water.

1 bag of Gardein Chick'n Scallopini

1 Tbsp. extra virgin olive oil

Spike seasoning

Heat 1 Tbsp. of olive oil in a large non stick skillet over medium high heat. Season the chick'n with spike seasoning and saute in the pan until lightly browned on both sides. Set aside to cool for 5 minutes, then slice into 2 inch pieces.

1/4 cup chopped green onion, white and green parts

1 lb. asparagus, steamed and sliced into 2 inch pieces

1 red bell pepper, seeded and sliced in 2 inch pieces

8-10 basil leaves, chopped

2 Tbsp. Italian flat leaf parsley, chopped

1/2 cup Daiya vegan mozzarella cheese or any vegan cheese of choice

Chop all veggies and place in a large bowl or serving platter.

Creamy Dill Dressing:

zest of 2 lemons

Juice of 2 lemons

2 tsp. dried dill

2 Tbsp. Veganaise or Tofutti vegan sour cream

1 tsp sea salt

1 tsp mustard

4-5 splashes green Tabasco sauce

2 garlic cloves, minced

1/4 cup extra virgin olive oil

fresh black pepper (few pinches)

Whisk all ingredients together and set aside.

Assembling the salad:

Place the pasta noodles, Gardein Chick'n, veggies and Vegan cheese into a large bowl or serving dish.  Add all of the dressing and toss to coat. Add 1/2 cup reserved pasta liquid and toss one more time. Enjoy!!

Me and my beautiful daughters (Debbie (ME), Morgan & Heather)

Morgan- Little House of Veggies

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