Needing something quick, simple and light for dinner? Try my pasta salad; it will fill you up, but won't weigh you down!
Kath's Healthy, Happy Pasta Salad, Dressed Up!
2 cups cabbage mix (coleslaw cabbage)
half red onion, diced
3/4 large English cucumber, diced
1/2 of yellow bell pepper, diced
1 tbsp. garlic cloves, minced
2 hard boiled eggs, yolk removed
1 cup cooked brown rice noodles (I used Tinkyada brown rice brand - they are non mushy!)
2 tsp. Becel Vegan Margarine
Throw first six ingredients in large bowl and toss. Cook rice noodles as it states on the package or until desired (I like my noodles firm).
While noodles cook, put together your dressing:
2 tbsp. gluten free mayonnaise
1/2 tbsp. gluten free dijon mustard (I used Walmart brand)
1/4 tsp. hot sauce (optional)
1 tsp. garlic powder
1 tsp. Italian seasoning
dash of black pepper
Mix or whisk all ingredients in small bowl. Set aside, covered, in frig until you are ready to dress your salad. Stir in the margarine and, once noodles are cooled, add to salad. Dress salad, and season with salt and pepper to taste. Mix thoroughly.
(1/4 cup serving= 2 Weight Watchers points!)
Once your noodles are cooked, drain them and then cool them down with cold water over the sink.