Round two

July 19, 2012

So, i’m still on this roasted cauliflower kick.

Yesterday I served it as a topping for a vegan ceasar salad and loved the pairing.  Today, with some leftover noodles from last night’s dinner, I opted for a pasta salad of sorts.

I wanted to keep it really simple, so I paired the noodles and roasted cauliflower with some red kidney beans and a whipped up easy sesame vinaigrette.  The result was a lite tasting, but delicious pasta salad that had some protein and veggies, and was perfect for a summer afternoon lunch.

The sesame dressing was simple combination of sesame and olive oil, rice wine vinegar, salt, pepper and garlic powder to taste and was a great compliment to the whole thing.  I almost think its a salad worth serving at a picnic!

Short and sweet today! Hope everyone’s week is going well 🙂

xo

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One Response to “Round two”

  1. Candice Says:

    looks super yummy!


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