This is a colorful wonderfully satisfying salad. So much texture and flavor.
Confetti Pasta Salad
Author: Chef Brad
Ingredients
- For the Salad:
- 1 lb. box of Orso, cooked drained and chilled, toss with oil after cooking
- 1 lb. box of large couscous, cooked drained, and chilled, toss with oil after cooking
- 2 cups cooked quinoa, chilled, your choice of color.
- 1 bunch green onion, chopped
- 1 cup of nuts, pistachios, walnuts, almonds, your choice
- 1 cup of sunflower seeds
- 2 red bell peppers, chopped fine
- 1 cup golden raisins
- 1 cup dried cranberries
- 1 cup pomegranate seeds, optional, but wonderful
- -
- For the Dressing:
- ½ cup lemon flax oil
- ½ cup olive oil
- ⅓ cup xagave
- ½ cup white balsamic vinegar
- 1 teaspoon salt
- 1 teaspoon nutmeg
Instructions
- Toss all ingredients in large bowl and toss with dressing.