Italian Veggie Pasta Salad

This veggie pasta salad pairs simple, fresh ingredients with a flavorful vinaigrette dressing. Crunchy bell peppers, red onion, broccoli, and peppery arugula make it a colorful and satisfying dish. We used a brown rice and quinoa pasta, but you can substitute your favorite gluten-free or whole-grain pasta. Fusilli is perfect for pasta salads because its spiral shape captures the dressing, vegetables, and crumbles of feta cheese.

Total Time: 55 min.

Prep Time: 15 min.

Cooking Time: 10 min.

Yield: 2 servings

21 Day Fix portions:

2G, 2Y, 1/2B, 1 tsp

Ingredients:

Hot water

1 cup dry organic brown rice and quinoa fusilli pasta (or equivalent)

2 tsp. extra-virgin olive oil

2 Tbsp. red wine vinegar

1 tsp. Dijon mustard

1 medium red bell pepper, chopped

1 medium orange bell pepper, chopped

½ medium red onion, chopped

1 cup cooked broccoli, cooled to room temperature

¼ cup crumbled feta cheese

½ cup fresh arugula

Preparation:

1. Bring large saucepan of water to a boil over high heat; cook pasta according to package directions. Rinse and drain well.

2. While pasta is cooking, combine oil, vinegar, and mustard in a small bowl; whisk to blend. Set aside.

3. Combine warm pasta and dressing in a medium bowl; toss gently to blend.

4. Add bell peppers, onion, broccoli, and cheese; toss gently to blend. Chill for at least 30 minutes.

5. Add arugula; toss gently to blend. Serve immediately.

Tip: You can find brown rice and quinoa pasta at stores like Trader Joe’s, Whole Foods, health food markets, or online. If you can’t find it, substitute your favorite gluten-free or whole-grain pasta.