Veggie Confetti Salad Recipes

CONFETTI ORZO SALAD

Steps:

• Cook orzo in plenty of boiling water until tender, 10-12 minutes. Drain.
• Whisk oil, lemon juice, zest, salt, pepper, and garlic until blended.
• Toss all of the ingredients together. Serve hot or cold.

TANGY CILANTRO LIME CONFETTI SALAD

Steps:

• Place the first 5 ingredients in a large bowl. Place dressing ingredients in a blender; cover and process until creamy and light in color. Pour over vegetable mixture; toss to coat. Refrigerate, covered, up to 3 hours.

SUMMERY CONFETTI SALAD

Steps:

• In a bowl, toss together corn, lima beans, green beans, tomatoes, onion, avocado, jalapeño and basil. In a second bowl, whisk together oil, vinegar, honey, salt and pepper. Add vinaigrette to salad and toss to coat. Refrigerate for an hour before serving to let it marinate, if you can stand to wait.

QUINOA CONFETTI SALAD WITH SUGAR SNAP PEAS & TOASTED PEPITAS

Steps:

• Cook the quinoa according to package directions. Set aside and allow to cool.
• Fill a medium saucepan half full with water and bring to a boil. Add the sugar snap peas and boil for one minute. Using a slotted spoon, transfer peas to a few layers of paper towels to dry and cool. When cool enough to handle, cut into 1-inch long pieces.
• Place a medium saute pan over medium heat. Add the pepitas and cook, stirring constantly, until toasted and fragrant, about 5 minutes. Set aside and allow to cool.
• Add quinoa, peas, and pepitas to a large bowl along with the carrots, onion, and chives. Toss to combine.
• In a small bowl, whisk together the olive oil, vinegar, salt, and pepper. Pour dressing over salad and toss again to coat.
• Taste and add additional salt and pepper if desired.
• To store, cover tightly with plastic wrap or transfer to an airtight container. Refrigerate for up to two days.

VEGGIE CONFETTI SALAD

Steps:

• 1. Rinse off the seasoned black beans or use plain black beans. This is important so that the sauce won't be dark. I only had seasoned on hand when I made this recipe so rinse the seasoning off of the seasoned beans.
• 2. Place the drained corn and drained beans into a large mixing bowl.
• 3. Chop up a small red onion into small pieces and put into the bowl. Be sure not to over power the salad with onion.
• 4. Peel and deseed the cucumber and chop it into small pieces and put into the bowl.
• 5. Peel and deseed the avocado, chop it up into small pieces and put into the bowl.
• 6. Deseed the small red, orange, and yellow peppers, chop them up into small pieces and put into the bowl.
• 7. Add approximately 1 teaspoon of celery seed.
• 8. Add salt and pepper to taste.
• 9. Add 2 tablespoons of Marzetti's Original Slaw Dressing.
• 10. Marinate overnight and serve. Presto!