Shine Now! Mag July 2016 Shine Now! Mag July Volume 1 Issue 2 | Page 10

Instructions: Cook pasta according to directions. Strain, rinse well with cold water, place in a bowl and set aside. Prepare the remaining ingredients, such as vegetables, beans, and nuts. Put in a separate bowl. 1 16 oz. package of Orzo Pasta 1 8oz package of Dried Cranberries 1 15 oz. can of Chick Peas 1 cup of diced cucumbers 1 cup of diced red, yellow and orange bell peppers ½ cup of diced red onion ½ cup of sun-dried tomatoes 2 tbsp. of minced garlic in oil ½ cup extra virgin olive oil 1 cup of Rice Wine Vinegar 2 tsp of Lemon Juice 1 tsp of liquid smoke or Worcestershire sauce (optional) ½ cup granulated sugar 1 cup of Toasted, Sliced Almonds 1 Sprig of Parsley for Garnish 3 Tbsp. of Dry Italian Seasoning Salt & Pepper to Taste Combine the oil, rice wine vinegar, sugar, garlic, salt pepper and Italian seasoning in a separate bowl. Whisk until combined. Taste and adjust as needed. You’re trying to add a little sweetness to the vinaigrette dressing. Add all your dry ingredients to your pasta and give it a light toss. Add vinaigrette and toss until pasta is completely coated. Serve cold. Serving Suggestions: Add 4 (small) seasoned, cooked and diced chicken breasts for added protein. *Keep in mind that pasta absorbs liquids as it sits, adds a little extra dressing if needed* 10