All Organicville Dressings and Vinaigrettes are USDA certified organic, gluten free, dairy free, vegan, and contain no added sugar.

Ingredients:

1 package Organic Chefs’ Organic Veggie Spirals
1 carrot, cut into matchsticks
1 small bunch broccoli, peel stem, slice into thin    matchsticks and separate broccoli flowerettes into bite-size pieces
1 small red pepper, slice into strips about the size of the pasta
1 bar of tofu, cut into small cubes  (or can of Eden Garbanzo Beans)
Herbamare Seasoning Salt or Johsen Shoyu
Organicville Sesame Goddess Vinaigrette Dressing
Fresh parsley or sliced scallion for garnish

Preparation:

 1. Boil pasta until cooked, drain and place in large salad serving bowl.

2. Steam veggies ( I use this handy stainless steal steamer with long handle that I love) starting with carrot matchsticks just a few minutes so that they are cooked with a touch of crispness, remove and add to pasta. Then steam broccoli stems the same as carrots and add them to pasta. Now steam broccoli flowerettes just a few minutes and add to pasta and last steam the red pepper strips and add to pasta.

3. Steam tofu cubes, sprinkled with Herbamare Seasoning Salt or Johsen Shoyu for 10 minutes and toss into salad. (This salad is also tasty with garbanzo beans in place of the tofu cubes. You can use home made or Eden prepared Organic Garbanzo Beans.

4. Toss pasta with veggies and tofu and top with fresh parsley or sliced scallions and cool in refrig.

Serve:

Serve with Organiville Sesame Goddess Dressing or try with one of your favorite dressings.

Variation:

This is a versatile salad that you can be very creative with in regards to the pasta and the veggies. Try the same veggies with Davinci Organic Penne Pasta and serve with Organicville Sun Dried Tomato & Garlic Dressing for an Italian dish. Or you can use string beans in place of broccoli. Mix and match your favorite veggies and beans. Or use fried tofu or fried tempeh in place of steamed tofu.  Happy Summer Cooking!