Rainbow Of Colours Pasta Salad

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 250 g cavatappi pasta (2 1/3 cup)
• 250 g frozen mixed vegetables (peas, carrots, corn, 1/2 lb)
• 3 -4 tablespoons part-skim ricotta cheese, may need more
• 2 tablespoons half-and-half, may need more
• 1 tablespoon olive oil
• 1/8 teaspoon red chili pepper flakes
• 1/8 teaspoon green jalapeno pepper, flakes (optional)
• 1/4 teaspoon garlic powder, heaping
• 1/4 teaspoon paprika
• 1/4 teaspoon rosemary, dried
• 1/8 teaspoon salt (or to taste, i prefer less)
• black pepper, freshly ground to taste
• 60 g swiss cheese, cubed (1/2 cup)
• 1 onion, diced
• 8 cherry tomatoes, quartered
• 1 handful arugula, leaves (stems snipped off)
• 2 tablespoons sunflower seeds (preferrably roasted)
• 2 tablespoons basil, chiffonade (sliced thinly)

Recipe

• 1 in a large pot cook pasta according to package directions until al dente (this will take about 8-10 minutes depending on your brand of pasta). during the last 6 minutes of cooking add your frozen vegetables.
• 2 meanwhile prepare the dressing by mixing ricotta, half and half, olive oil and spices (chili through pepper) in a bowl. adjust salt and pepper to your liking.
• 3 drain the pasta and veggies, return them to the pot and add the dressing. stir to combine. you might need to add 1 tbs or so more of the ricotta and/or half and half depending on how much your pasta absorbs.
• 4 transfer the pasta veggie dressing mix to your serving bowl.
• 5 add the cheese cubes, onion, cherry tomatoes, arugula leaves and sunflower seeds. toss to combine.
• 6 last but not least top with the basil strips and if you like mix again. serve warm or cold.