Gack Yack

It has been so hot here lately and I didn’t feel like heating up the house with a hot meal. This cold pasta salad was perfect and healthy.

1/2 box pasta (rotini, shells, elbows)
1 16 oz bag frozen broccoli
3/4 cup shelled edamame
juice of 1/2 lemon
1/4 cup fat free plain yogurt
2 tbsp Italian seasoning
1 tbsp garlic powder or 2 minced cloves
1/4 – 1/2 minced red onion (optional)
1 tbsp ranch dressing (fat free)
1 -2 tbsp olive oil
1 tsp sesame oil
1 tbsp soy sauce
salt and pepper to taste

Cook pasta according to directions and drain. I also rinse the pasta in cold water to cool and stop it from cooking longer. steam or boil the broccoli and edamame, set aside to cool. Mix pasta, vegetables, olive and sesame oil in a bowl.

In a separate bowl mix the lemon juice, yogurt, Italian seasoning, garlic, ranch, soy sauce, salt and pepper. Combine everything together and chill. Enjoy!

Confetti Salad

Dressing: 1 teas salt, 1 cup sugar, 3/4 cup white vinegar
Bring to boil in saucepan. Set aside to cool.

Combine in large bowl: 20 Oz. cans of: french cut green beans, Le Sueur peas, shoe peg corn
1/2 cup finely chopped pimentos

1/2 cup chopped gr. pepper
1/2 to 1 cup chopped celery
1 cup green onions
Add 1/4 cup (or less if you want) oil to vinegar and sugar mixture. Stir and pour over veggies. Chill.

If you adjust the can sizes, remember to adjust the dressing amt. I usually use one reg can of each and cut the dressing back using a lot less sugar or agave nectar.