VEGGIE PASTA SALAD {penzeys}

By grinder

This is a light version of a pasta salad, no mayonnaise here. Feel free to alter the veggies you put in it, whatever you have on hand is fine. This would be a perfect side dish with a chicken breast or fish.

Ingredients

• 1/4 cup olive oil
• 1/4 cup soy sauce
• 2 tablespoons lemon juice {1 lemon}
• 1/4 teaspoon Granulated Garlic
• 1/4 teaspoon ground black pepper
• 4 oz. thin spaghetti, cook, rinse, drain
• 1 carrot coarsely shredded
• 12 cherry or grape tomatoes, quartered
• 1 small head broccoli, bite size pieces
• 4 oz. raw mushrooms, sliced
• 2 Tbsp.Sesame Seeds, toasted {see note}

Preparation

Step 1

In a medium sized bowl, whisk together olive oil, soy sauce, lemon juice, granulated garlic and pepper. Add carrots, tomatoes, broccoli, and mushrooms. Toss to coat. The dressing will soften the mushrooms and broccoli in just a few minutes, so combine these ingredients while you are cooking the pasta. Be careful not to overcook the pasta, since it too will soften a little in the dressing. Toss the freshly cooked pasta with the rest of the ingredients, sprinkle with the toasted sesame seeds and serve

NOTE:
Toast sesame seeds by putting them in a small frying pan over med-heat. Swirl them around until they are lightly toasted.