Summer Vegetable Pasta Salad
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
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!!