While I cooked Barilla Whole Grain Thin Spaghetti, I cut the veggies up and put them in a bowl. I drained the pasta and mixed it with the veggies like this:
The lid helped *really* steam the small pieces of veggies so they weren't still raw. Meanwhile, I mixed up the dressing and then mixed it all together to create:
The result? G ate almost all of it, except I pulled out the artichokes since I thought those were too tough for him. R ate just the pasta and broccoli, but said he liked the taste.
Super Veggie Asian Pasta Salad
1/2 pound whole wheat or whole grain thin spaghetti or angel hair pasta
1 c broccoli cut into very small florets
5 radishes, diced
1 c artichoke hearts, diced
1/2 c shredded carrots
1/4 c fresh chives, minced
1/4 c fresh basil, minced
1/4 c cider vinegar
1T canola oil
1t sesame oil (or just use extra canola)
2 garlic cloves, minced
1 T brown sugar
2 t lime juice
1 t soy sauce
¼ t chili pepper flakes
Chop the chives and basil, set aside. Mix the dressing in a small bowl. Once the veggies and pasta are done being covered, mix the herbs and dressing over the pasta mixture.
Serve with grilled chicken for a perfect summer meal.