Recipe of the Day .....

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Pasta Salad with Artichoke Hearts (or asparagus) & Cranberries


2 cups  organic spiral whole wheat pasta
2 cups broccoli, chopped
2 cups cauliflower, chopped
1 3/4 cup artichoke hearts, water packed, drained - (I don't like canned foods so I would probably skip this  and use chopped fresh asparagus stir fried in a little olive oil and garlic)
1/4 cup green onion, finely chopped
1/2 cup organic tofu mayonnaise or any healthy oil mayo
2 Tbsp organic dried cranberries
1 ripe avocado, cubed right before serving so  it doesn't turn brown


Directions


Cook pasta according to package directions, rinse, drain and set aside in a serving bowl. Steam the broccoli and cauliflower for 2 minutes and cool. (Or throw the diced veggies into the boiling pasta water a few minutes before draining the pasta and drain them all together.) 


Slice the artichoke hearts into bite size pieces or use the stir fried asparagus. Add all ingredients, except avocado, to the pasta and mix with mayonnaise. Chill. Before serving throw in avocado chunks and garnish with cranberries. You could throw in a handful of chopped walnuts too.


Nutritional Information without walnuts
Per serving: 205 calories, 7g fat (32% calories from fat), 7g protein, 28g carbohydrate, 6g fiber, 0mg cholesterol, 234mg sodium