Prep time: 10 minutes
Cooking time: 15 minutes
I love discovering different variations of vegetables and fruit at my local Farmer’s market. Better than the food samples at your local supermarket, vendors are proud to let you sample a slice of their juicy ripe nectarines, peaches, apples and other fruit. Although you may not be able to sample the vegetables and greens, you do give your eyes a glorious feast! Today I stopped immediately when I spotted purple bell peppers. I love the color purple! Not only is it one of my wedding colors but it is also one of the colors of my favorite charity.
These are best enjoyed raw as their taste is very mild and practically blends into the pasta salad below. Bell Peppers are high in Vitamins C and A and antioxidants.
However, it is their color that will delight inside and out!
- 2 cups of pasta, rotini or other curly type (cooked according to package directions)
- Make it gluten free by using brown rice or quinoa pasta!
- 1/2 cup chopped walnuts
- 1 purple bell pepper sliced
- 1 red bell pepper sliced
- 1/2 can Sweet Peas, no salt added, drained
- 1 Tbsp Basil Pesto
- 2 Tbsp Ranch dressing
- I used OrganicVille Non-Dairy, Gluten Free, Organic Ranch Dressing
Cook pasta according to package directions.
Meanwhile, chop and add: walnuts and bell peppers to a large bowl. Add peas and pesto. When pasta is finished drain and while still warm add to prepared bowl. Pour in dressing and toss gently till well-combined.
May be served warm or cold.
Enjoy alone or with shaved parmesan and/or grilled chicken.