Springtime Pasta Salad

• 1 - 1 lb. box orecchiette pasta
• 1/2 medium red onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1/2 cup fresh Italian parsley leaves, minced
• 2 tbsp. dijon mustard
• 1 tsp. onion powder
• 1/2 tsp. cayenne pepper
• 1/2 cup light mayo
• 1/2 cup Italian salad dressing
• Salt & freshly ground black pepper

 Bring a large pot of water to a boil.  Add 1 tbsp. salt and the pasta.  Bring it back to a boil and cook 15 minutes.  Drain in a colander, rinse with cold water, drain again and set aside to cool.

In a large bowl combine onion, parsley, and bell peppers. In a small bowl, mix together the mayo, salad dressing, mustard, onion powder and cayenne.  Toss the pasta into the large bowl and add the mayo mixture.  Mix well.  Season with salt and freshly ground black pepper, to taste.

Cover and refrigerate until ready to serve.

Springtime Minestrone with Israeli Couscous

·      1 tbsp. onion powder with white & green onions and parsley

·      1 tsp. dried oregano

·      3 tbsp. garlic infused olive oil

·      1 yellow onion, chopped

·      3 carrots, peeled and diced

·      1 green bell pepper, diced

·      1 red bell pepper, diced

·      1 tbsp. chopped garlic

·      1 – 28 oz. can Italian crushed tomatoes with oregano & basil

·      2 – 15 oz. cans small white beans, rinsed and drained

·      1 – 8.5 oz. can corn, drained

·      6 cups reduced sodium vegetable broth

·      1 – 8.8 oz package Israeli couscous

·      1 cup frozen peas

Put the first 12 ingredients (up to couscous) into a large crock pot sprayed with cooking spray.  Mix well.  Let it cook on low for 4-6 hours.

Add the peas and couscous and continue to cook for an additional 20-30 minutes.

Enjoy!