Broccoli Pasta Toss

It's already getting very warm here in the Nevada desert, so we have been having bbqs at our home at least twice a week now. Cold pasta salads arent something I make unless it's sunny weather and this recipe is one of my favorite bbq side dishes. It's nothing totally special, but as simple as it is, I think it's pretty darn good!


Broccoli Pasta Toss

Salad:

1 1/4 cups uncooked small pasta shells
1 1/2 cups small broccoli florets
1/2 cup raisins
1/4 cup red onion, chopped
2/3 cup red bell pepper, chopped
optional: 1/2-1 cup frozen peas *see note

Dressing:

1/3 cup vegenaise
1/2 tablespoon cider vinegar
1 1/2 teaspoon sugar

Dash of cayenne
salt and pepper to taste
optional: If you have some; cut down the salt you add and sprinkle a bit of J&D's veggie Bacon Salt to the salad, it's good!

Cook shells according to package directions. Drain and rinse with cold water. Combine all salad ingredients in a large bowl, set aside. Wisk together dressing ingredients very well. Pour dressing over salad. Add salt, pepper and cayenne. Toss and serve, or chill in fridge.


Note: I ran out before I made the batch in the pic, but I definately suggest adding peas. My daughter loves how the peas get stuck inside the little shells, it is pretty silly!
Tips: If your going to be eating this immediately, go ahead and stick the entire colander w/pasta after you cook them, directly into your freezer for just a couple minutes, so they can chill quickly. Otherwise wait until the salad gets cold in the fridge before serving.