Pasta Salad
Serves 4
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Ingredients:
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12 ounces of any of the following pasta: Rice, Kamut, Spelt, Einkorn
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1/3 Cup green onions
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1 Cup celery diced
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1 roasted red pepper cut and diced
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1 16 oz. can of pinto or kidney beans
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1/2 Cup red radish slices cut in half
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1/4 to 1/2 Cup NingXia wolfberries
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Dried parsley chopped as condiment
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Dressing:
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1/2 Cup mayonnaise
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2 T brown mustard
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2 T lemon juice
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Pinch of sea salt, or to taste
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1 teaspoon maple syrup
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4 to 5 drops of Lemon essential oil
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Approximately 4 drops of Black Pepper essential oil
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Young Living Oils Used in this Recipe:
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Directions
Make dressing ahead of time and let it sit. Taste and make adjustments accordingly.
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Bring pot of water to boil. Add pasta and cook according to the package. Drain.
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Best to pour cold water over cooked pasta to keep firm.
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Add all of the ingredients except parsley and add 1/2 of dressing.
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Add the other half of dressing just before serving.
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Sprinkle minced parsley on top.
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For hot days or picnics, this dish may be served cold.
