• 1-1/2 c. elbow whole wheat pasta
• 4 quarts boiling salted water
• 1/2 red sweet bell pepper
• 1/2 green sweet bell pepper
• 1/2 red onion
• 1 cucumber
• 1 c. cherry tomatoes
• 1 c. curly leaf parsely

Dressing for Pasta Salad with Parsley

• 1/2 c. red wine vinegar
• 1/3 c. raw sugar or honey
• 1/4 c. extra virgin olive oil
• 1 garlic clove, minced
• salt and freshly ground pepper to taste

Cook pasta according to pkg. directions in boiling water with salt, drain and rinse in cool water.

Make the dressing while the pasta cooks.

Place the vinegar in a small sauce pan and add the sugar or honey and heat until the sugar or honey is dissolved. Allow to cool, mix in the garlic, salt and pepper. Pour into a bowl and surround the bowl with a towel to hold in place. Slowly whisk in the olive oil.

• In a salad bowl mix in the following vegetables
• Seed and chopped the peppers
• Chopped the red onion
• Peel the cucumber if desired and slice lengthwise. Using a spoon to remove the seeds and chopped the cucumber
• Cut the cherry tomatoes in half
• Fold in chopped parsley
• Fold in pasta
• Cover with dressing and mix
• Refrigerate for several hours to allow the flavors to mix

Garnish with fresh parsley, Enjoy!

A few facts about the ingredients of the Pasta Salad with Parsley: This information is from the book “Nutrition Almanac” Gayla J. Kirschmann and John D. Kirschmann

Sweet bell peppers contain vitamin A, vitamin C, fiber, phosphorus, and Potassium. Red has more vitamin C than the green.

Onions have vitamin B-6, vitamin C, calcium, potassium, lycine, and isoleycine.

Cucumbers have fiber, vitamin A, and potassium.

Tomatoes have vitamin A, vitamin C and potassium.

Whole grain pasta contains the germ of the grain which still have most of its nutrients.

Parsley is loaded with vitamins, including vitamin A, & C. It helps with high blood pressure, heart problems, inhibits allergies, diuretic and may even help with PMS.

Check out my blogs on growing parsley and high blood pressure.

Happy Cooking!