Pasta Salad

Pasta Salad

Ingredients

1 pound pasta (use gluten free if needed)

3/4 cup basil chiffinode

2-3 zucchini cone #2

1/2 cup oil packed sun-dried tomatoes, drained

juice of 1 lemon and zest cone #1

1/2 cup kalamata and or green olives

2 red bell peppers, cone #3

2 ears grilled corn, kernels removed (grill corn on skillet)

1 ripe peach or nectarine, diced (or 1 cup of your favorite fruit)

1 cup heirloom or regular cherry tomatoes, halved

8-12 vegan cheese, cubed

1/2 cup toasted sunflower seeds

Dressing

1/2 cup oil , 1/4 cup vinegar 2 cloves garlic , use a blender to blend well.

Instructions

Bring 7 qt roaster to a boil. Boil the pasta until al dente, drain.

Meanwhile, in a large serving bowl, combine the basil sun-dried tomatoes, juice and zest of 1 lemon, olives, red peppers, corn kernels, fruit, cheese, and salt, pepper and crushed red pepper. Add the rinsed pasta and a little drizzle of olive oil. Toss well with dressing to combine. Top with toasted sunflower seeds and fresh sprouts. Serve at room temperature.