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Categories:
red bell peppers onion tomatoes cucumber baby carrots Pasta garlic soy sauce water honey mustard pepper
Viewed: 44 - Published at: a year agoIngredients
- 2 red bell peppers, chopped
- 12 onion, chopped
- 1 tomatoes, chopped
- 1 cucumber, chopped
- 6 baby carrots, julienned
- 1 cup spiral shaped pasta, cooked
- 1 garlic clove, mashed
- 12 cup soy sauce
- 2 tablespoons water
- 4 tablespoons honey
- 3 tablespoons Dijon mustard
- pepper
Method
- Bring water to boil and cook pasta according to package.
- Preheat grill and cook both peppers until skin is black.
- Place in a paper bag or a bowl with plastic wrap over top for 3-5 minutes.
- Slice onion and grill.
- Chop all vegetables and place in a bowl.
- In a small bowl, whisk Dijon, honey, soy and water.
- When peppers are cooled, peel off skin, deseed them and chop; then place in bowl
- Place vegetables in fridge until cooled.
- When both pasta and veggies are cool, toss together and poor on dressing before serving or 30 minutes before if you want the cucumbers and tomatoes to be crisp and fresh.
- Otherwise, make a day ahead.
- This salad lasts for 3 days.
- Also throw in some cheese such as mild goat cheese or wonton strips.
- Grill up some chicken or shrimp to make it a meal all on its own.
