Summer Veggie Pasta Salad

10 Servings

Ingredients

• 1 Pound Aldi Priano Conchiglie (Shell Pasta)
• 1 Envelope Spice Sisters Tingly Togarashi   
• 1 Ripe Avocado
• 6 Tablespoons EVOO (extra virgin Olive oil)
• 2 Tablespoons Balsamic Vinegar
• 1Pound Fresh/Frozen Veggies. I used Cherry Tomatoes, Cucumbers, Corn, Red Onion, Red Pepper, Frozen Edamame.
• ½ pound Protein of choice Shrimp, Chicken, Fresh or canned Tuna, Salami, Sausage, Boiled Eggs
• ½ Pound Cheese of choice (Provolone, Mozzarella, Bleu, Smoked Gouda

OPTIONAL:  Olives, Cornichons, Field Greens

         Preparation

1. Boil pasta according to directions on package, rinse and cool in a covered bowl.
2. In a blender, combine 1 Avocado and vinegar.
3. Slowly add oil until smooth.
4. Place ½ dressing to large serving bowl, (reserve remainder for veggies),
5. Add 2 Tablespoons of Togarashi and mix till evenly distributed.
6. Add pasta and at least 4 Tablespoons Outrageous Onion Tapenade, toss till coated, cover and refrigerate.
7. Process veggies to desired size, mix well with remaining dressing.
8. Either mix veggies into pasta or serve with pasta salad on a bed of greens topped with veggies, surrounded with garnishes plus xtra Onion Tapenade and Togarashi.
9. Enjoy!