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.

Hearty Tomato Pasta Soup

Serves 4

2 tsp (10 ml) vegetable oil
1 small onion, diced
2 ribs celery, diced
1 – 28 oz (796 ml) can diced tomatoes, with juice
2 1/2 cups (625 ml) vegetable stock (low-sodium is best)
2 – 3 Tbsp (30-45 ml) VE Rustico Sauce Mix
1 cup (250 ml) orzo pasta
VE Giardino Sea Salt
VE Pepper, to taste
1/4cup (60 ml) grated Parmesan cheese (optional)

1. In a large pot over medium heat add vegetable oil. Sauté onion and celery for about 4 minutes.
2. Add tomatoes, including the juice, vegetable stock and VE Rustico Sauce. Stir to mix well. Increase heat to Medium high and bring to a boil. Add orzo pasta and cook for about 8 minutes.
3. Season with VE Giardino Sea Salt and VE Pepper. Serve into individual bowls. Garnish with freshly grated Parmesan cheese.