real food. real life.
Garden Fresh Pasta Salad
Here's my first recipe post-baby birth: a fresh, healthy, and straight from the garden salad. It makes great use of the in-season veggies, while also providing enough carby-stuff to be a yummy, filling meal. It was our supper tonight!
Total time: 15 minutes
Garden fresh veggies of choice. We used: tomatoes, cucumber, green onion, garlic scales, snap peas, romaine lettuce, red and yellow pepper
Pasta of choice
1/4 cup Extra Virgin Olive Oil
1/4 cup White Vinegar
1/8-ish cup honey or maple syrup
Juice of 1/2 lemon
Sprinkle of sea salt, pepper, basil, oregano, tarragon
What to do:
1) Cook pasta according to package. Drain and cool.
2) Chop vegetables.
3) Shake dressing ingredients together.
4) Combine and serve!
All Vegan, Refined-Sugar-free, Soy-free. A sprinkling of Gluten-free. And a pic of my babies, when they were babies. :)