Tuscany Garden Salad

Tuscany Garden Salad
10 servings
An elegant looking salad that is quick and simple to make and serve.  You can vary the veggies in this salad to suit your taste or what is growing in the garden at the moment.
1 package of The Art of Good Food's Tuscany Garden Salad Dressing Mix prepared as directed.  
12 ounces of organic whole wheat spaghetti or pasta of your preference
1 T olive oil or vegetable oil
1 medium onion chopped
1 large bell pepper of any color chopped
1 medium zucchini chopped
1 cup of fresh or frozen corn
1 cup of fresh or frozen peas (if using sweet snap peas, chop into bite sized pieces) 
1. Prepare the salad dressing mix ahead of time.  We used basalmic vinegar in this recipe, but any vinegar of your choice will work equally as well.
2. Cook the 12 ounces of organic whole wheat spaghetti or pasta until just cooked through.  Drain quickly and rinse in cold water.  Allow to drain while preparing the rest of the ingredients.
3. Chop the veggies into bite sized pieces.
4. Lightly saute the raw veggies in the 1 tablespoon of oil until they are bright and still crunchy.
5. In a large bowl, toss the pasta, sauteed veggies, and about half of the salad dressing mix. 
6. The pasta will absorb some of the salad dressing mix so add more, as needed to suit your taste.

© 2009-2018 by The Art of Good Food