Super Veggies

I stumbled across this list of 5 veggies that make any salad super a few weeks ago. So I started with 3 of the 5 veggies:Instead of leeks, I used chives, since we have a prolific chive plant and I figure they are both members of the onion family, so maybe I can boast that this salad has 3 1/2 of the 5 super veggies? Instead of red chickory I used shredded carrots.

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

Dressing:

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

Cook the pasta according to the directions. Meanwhile, cut and place the veggies in a bowl. Drain the pasta and pour over the veggies and cover for 10 minutes.

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.

Sweet eats-
SPC