Penne Pasta Salad

Ingredients:

• 4 tablespoons coconut oil
• 2–3 cloves garlic, minced
• 1/2 cup red onion, diced
• 1/4 cup red bell pepper, diced
• 1/4 cup green bell pepper, diced
• 1/4 cup yellow bell pepper, diced
• 1/2 cup fresh basil, chopped
• 1 pound penne pasta, cooked
• 1/4 cup sun-dried tomatoes in olive oil, chopped
• salt and pepper, optional
• grated Parmesan cheese
• shredded coconut

Directions:

Heat coconut oil in a medium-sized pan. Add garlic and onion and stir together. Add peppers and fresh basil. Cook until tender.

Remove from heat, add sautéed vegetables to cooked pasta, and stir everything together with sun-dried tomatoes. Season with salt and pepper, if desired, and top with Parmesan cheese and shredded coconut.

Recipe submitted by DiAnna, Hendeson, NV.

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Coconut Oil and Pine Nut Salad Dressing

Ingredients:

• 1 tablespoon coconut oil
• 2 tablespoons pine nuts
• 2 tablespoons red wine vinegar
• 1 clove garlic squeezed through garlic press
• 1 teaspoon honey
• other seasonings of your choice

Directions:

In a stainless steel skillet, heat coconut oil until melted and hot. Add pine nuts and sauté at medium-high heat until golden brown. Turn off heat and remove from burner and add remaining ingredients.

Stir and pour over mixed, fresh, lettuce and greens salad with vegetables of your choosing e.g., onions, olives, tomatoes, green peppers. This recipe makes enough to dress one large salad.

Recipe submitted by Tammy, Cape Girardeau, MO.

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