Ingredients
1 bag gluten free spiral pasta
2 organic carrots
2 organic celery stalks
2 organic green onions
1/2 organic zucchini
12 organic grape tomatoes
1 inch stack Boars Head Turkey pepperoni
1 TBS dry Kraft blue cheese dressing or Parmesan cheese
1 TBS fresh Basil and Oregano
1 tsp fresh Rosemary
Salt and pepper to taste
Organic Balsamic and Olive oil vingarette
Preparation
Cook pasta al dente, drain and run cold water over it Chop carrots, celery, zucchini, pepperoni and green onion into small/thin pieces Quarter tomatoes Chop the herbs small Mix vegetables and herbs with the pasta Add the vingarette (about a cup) then sprinkle the blue cheese dressing or Parmesan cheese on top, add a little salt and pepper Mix well Let sit for 10-15 minutes, the pasta will absorb the dressing. Add more of any ingredients as desired needed.
