Tri-Colour Italian Pasta Salad

Serves 12
4 cups bite-sized pasta - your choice
2 cups broccoli florets
1 recipe prepared VE Verde Vinaigrette
1 red and 1 green pepper, coarsely diced
2 cups halved cherry tomatoes
1 cup cubed Mozzarella cheese
VE Giardino Sea Salt
VE Garlic Pepper, to taste

1. Cook pasta according to package directions.
2. Steam broccoli until tender crisp and refresh under cold water. Drain and set aside.
3. Whisk VE Verde Vinaigrette in mixing bowl. Add peppers, cherry tomatoes, cubed Mozzarella, drained pasta and broccoli florets to bowl, tossing to coat.
4. Season to taste with VE Giardino Sea Salt and VE Garlic Pepper.

Sautéed Zucchini & Tomato

Serves 4

2 tsp (10 ml) vegetable oil
2 1/2 cups (625 ml) zucchini, roughly chopped and unpeeled
1 1/2 cups (375 ml) roughly chopped tomato
1 Tbsp (15 ml) VE Rustico Sauce Mix
VE Sea Salt, to taste
VE Garlic Pepper, to taste
1 Tbsp (15 ml) VE White Balsamic Vinegar (optional)

1. Heat frying pan on medium high. Add
oil and zucchini. Sauté for about 4 minutes, or until nicely browned on all sides.
2. Add tomato and VE Rustico Sauce Mix. Sauté for 1 – 2 minutes then remove from heat and season with Salt and Pepper.
3. Optional: you can add VE White Balsamic Vinegar at this point if you wish. Gently stir stir into Zucchini mixture.
4. Serve immediately.