Our Canada – August-September 2019

2 cups uncooked bow

tie pasta

2 cups fresh broccoli florets

1 cup fresh cauliflowerets

1 medium sweet red pepper,

chopped

½ cup cherry tomatoes, halved

½ cup chopped pitted

green olives

1 jar (4½ oz.) marinated

artichoke hearts, drained

¼ cup unsalted sunflower

kernels

¼ cup minced fresh basil

¼ cup oil-packed sun-dried

tomatoes, chopped, optional

VINAIGRETTE

½ cup olive oil

¼ cup balsamic vinegar

2 tbsp lemon juice

1 tsp sugar

½ tsp salt

¼ tsp pepper

VEGGIE BOW TIESALAD

Total Time: 30 minutes

Yields: 9 servings

1.Cook pasta according to package directions.

Meanwhile, in a small saucepan, bring 1 in. of water

to a boil. Add broccoli and cauliflower, cook for

2-3 minutes. Drain and immediately place vege-

tables in ice water, then drain and pat dry. Drain

pasta and rinse in cold water.

2. In a large salad bowl, combine the pasta, broccoli
   mixture, red pepper, cherry tomatoes, olives,
   artichokes, sunflower kernels, basil and sun-dried
   tomatoes if desired.


3. In a small bowl, whisk the vinaigrette ingredients.
   Pour over salad and toss to coat. Cover and
   refrigerate until serving.

“Here’s a
healthy salad
full of fresh vege-
tables, tender
pasta and a zippy,
homemade vin-
aigrette dressing.
It’s a perfect
accompaniment
for lean meat
or fish.”
Elektra Harris,
Vancouver

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