Cucumber Carrot Salad

Adapted from Genius Kitchen

INGREDIENTS:

• 5 cucumbers, thinly sliced
• 4 carrots, shredded

• 1/4 cup apple cider vinegar
• 1 tablespoon sesame oil
• 2 tablespoons toasted sesame seeds
• 1 teaspoon salt
• 1 teaspoon onion powder

METHOD:

• Toss cucumbers and carrots in a large bowl to combine
• Whisk the remaining ingredients together, pour over vegetables and stir to combine
• Refrigerate 1 hour before serving

Pasta Salad

INGREDIENTS:

• 1 box (13.25 oz.) whole grain rotini
• 1/3 cup red wine vinegar
• 2 tablespoons organic extra virgin olive oil
• 2 tablespoons Dijon mustard
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 bag (16 oz.) frozen peas
• 4 medium carrots, shredded
• 2 medium cucumbers, seeded, quartered and sliced
• salt and pepper

METHOD:

• While pasta is cooking according to package directions, pour frozen peas into a colander
• In a blender, combine red wine vinegar, olive oil, mustard, basil and oregano
• When the pasta is finished cooking, pour with cooking water into colander on top of peas; stir to distribute peas so they thaw while cooling the pasta
• Once peas have thawed, finish cooling pasta by rinsing with cold water; drain well
• Pour pasta and peas into a large bowl
• Add carrots and cucumbers
• Pour dressing over pasta and vegetables and stir well
• Season with salt and pepper
• Refrigerate at least 2 hours before serving