Bison Veggie Pasta Salad Aug 14, 2012
Bison Veggie Pasta Salad
Pasta Salad Ingredients
1 lb roasted bison meat (cut into strips)
4 cups dry whole wheat rotini pasta
1 small head of cauliflower (cut into florets)
6 oz snow pea pods
2 zucchini squash coarsely chopped
1 sweet red pepper sliced or chopped
2 green onions finely chopped
1-2 tbsp fresh parsley finely chopped
1/3 cup olive oil
2 tbsp red wine vinegar
1 tbsp lemon juice
1 tsp sugar
1/4 -1/2 tsp salt
Add the dressing ingredients to a shaker bottle. Shake for about a minute before using.
Boil pasta in 3 quarts of salted water until barely tender. Drain, rinse pasta under cold water. Set cooled cooked pasta aside, leaving it in the strainer until needed.
Bring 2 to 3 quarts of water to a boil. Add the cauliflower florets, cover and blanch for 2 minutes. Drain immediately and cool under cold running water. Drain the cauliflower florets again and place them in a large mixing bowl.
If using the snow pea pods, blanch them in 1 to 2 quarts of boiling water for a minute. Drain and cool under cold running water. Drain again and add to mixing bowl.
Add the zucchini squash, sweet red pepper, green onions, parsley and set aside pasta. Toss until combined, add dressing and toss again.
Serve on dinner plates topped with cold roast bison strips. Sprinkle with salt and pepper if so desired.
Jill Purvis – Everythingantiaging.com