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*
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