Basil & Arugula Summer Pasta Salad

Organic Benefits:

• Heart healthy fats
  

What You’ll Need:

• 1 package of your favourite pasta
• 1 red bell pepper small dice
• 1 medium zucchini large dice
• 1/2 tbsp  flaxseed cooking oil for sautéing the veggies
• 3 handfuls of baby arugula
• 1 small shallot thinly sliced
• 1 tbsp fresh basil thinly sliced
• 1 tbsp fresh oregano thinly sliced
• ½ tsp garlic powder
• Dash of chili flakes optional

For The Dressing:

• 2 tbsp Flaxseed Cooking Oil
• 1/2 tbsp balsamic vinegar
• Salt and Pepper to taste

Dairy Free - Gluten Free - Vegan - Refined Sugar Free 

Preparation:

1. Bring a pot of water to a boil. Cook the pasta to according to its package.

2. In the meantime, heat a skillet with the Flaxseed Cooking Oil over medium-high heat. Add the zucchini and red bell pepper and sauté until tender. For the last few seconds of cooking, turn up the heat to high for the veggies to get crispy. Leave aside.

3. Once pasta is finished cooking, pour pasta into a strainer over the sink. Rinse pasta under cold water for a few seconds.

4. In a large mixing bowl add cooked pasta, sautéed veggies, sliced shallots, fresh oregano and basil, and the remaining dry seasoning.

   Drizzle Flaxseed Cooking Oil, balsamic vingenar and gently toss to marinate.

5. Pop in the fridge to chill for 30-45 minutes before serving. Enjoy!