Ingredients:

• Rice Pasta, about 3 cups cooked
• Red Pepper, ½ pepper diced
• Red Onion, ½ onion diced
• Carrot, ½ medium shredded
• Kale, 1 leaf chopped finely
• Sunflower Seeds, ¼ cup
• Pumpkin Seeds, ¼ cup
• Sundried Tomatoes, 3 chopped
• Salt & Pepper
• Super Simple Herb Dressing, about ¼ cup

Direction:

1. Cook pasta as package directs, with olive oil and salt – while the pasta is cooking prep your veggies.
2. Lightly sauté kale in coconut oil for about 1- 2 minutes, set aside.
3. When pasta is cooked, drain and transfer to a bowl.
4. Add the prepped veggies (not the seeds yet!), kale, sundried tomatoes and dressing while pasta is still warm. Stir well to coat.
5. Sprinkle with seeds, salt & pepper right before serving.
   

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This salad keeps well in the fridge for a couple of days and is really great for lunch. It can be lightly sauteed and served warm.

A fabulous gluten-free, allergy-free, vegan recipe for potlucks and BBQs.