Ingredients
1 pound multi-colored rotini or penne pasta
3 cups broccoli florets
1 1/2 cup frozen peas, thawed
1 red pepper, chopped
1 yellow pepper, chopped
1 (15-ounce) can black olives, sliced
1 bunch green onions, thinly sliced
1 carrot, grated
1 pound cherry tomatoes, sliced in half

Dressing
1/2 cup olive oil
1/2 cup mayonnaise
2 tablespoons Bragg Liquid Aminos, tamari, or soy sauce
Juice of 1/2 a lemon
2 teaspoons apple cider vinegar
2 teaspoons dill

Cook pasta to desired doneness, then rinse with cold water.
Combine the pasta and vegetables in a large bowl.
Mix the dressing ingredients in a small bowl using a wire whisk.
Pour dressing over the salad; toss well.

Cook’s Notes: This salad can easily be made a day ahead. If made ahead, add extra dressing since the pasta soaks up much of the liquid.

Cauliflower is a nice addition to this salad.

INGREDIENTS
Vinaigrette Dressing:
3 tablespoons extra virgin olive oil
3 tablespoons vegetable oil
3 tablespoons wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Salad:
1 (14 ounce) can hearts of palm, drained and sliced
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 (14 ounce) can artichoke hearts, drained and quartered
10 pimiento-stuffed olives, halved
1 head Boston lettuce
2 hard-cooked eggs, quartered
12 cherry tomatoes, halved

DIRECTIONS
To make the vinaigrette dressing: Combine the olive oil, vegetable oil, vinegar, mustard, salt, and pepper in a screw-top jar. Cover tightly and shake vigorously to mix.

To make the salad: Combine the hearts of palm, peppers, artichoke hearts, and olives in a bowl. Add the vinaigrette dressing and mix well. Refrigerate for at least 1 hour.

To serve, place the salad on a bed of lettuce leaves and garnish with the egg and cherry tomatoes.

This recipe is optimal for Phase 1 or Phase 2 of the South Beach Diet.