Pasta, Peppers, & Olives

20_4-8

 #20: A nostalgic treat

1/2 cup cooked whole wheat spiral noodle (gemelli shown here!)
1/2 cup cooked tri-color spiral noodle (look for one that has veggies in the noodle)
1/4 finely diced peppers (Anaheim, red bell, jalapeño, and Serrano in the mix here)
2 big spoonfuls sliced black olives
1 skinny green onion
A long drizzle of Brianna’s Real French Vinaigrette
1/2 tsp or so Salad Supreme Seasoning (Or big pinch each finely grated Romano or Parmesan cheese, salt, sesame seed and small pinch each poppy seed, paprika, garlic, celery seed, black Pepper, and red pepper)
20–30 spinach leaves, chopped
20–30 arugula leaves, chopped
2–3 leafy stems of cilantro (or other herbs like dill, parsley, and chives!)
a big pinch arugula sprouts

  • For a single serving, combine everything in a big bowl and stir. If needed, slowly increase dressing and seasoning while mixing—you can always add more, but never take away! Top with sprouts (arugula shown here) and a few more sesame seeds. Find the recipe for a full batch here.

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