16 oz. (2 boxes) Chickapea Organic Spirals
1 medium-large organic yellow squash, diced
1 medium-large organic zucchini, diced
1 small organic red onion, diced
1-2 Tbsp. Riojana olive oil
2 tsp Frontier Co-op Italian seasoning
2 stalks organic celery, diced
¼ C – ½ C Jeff’s Garden sliced pepperoncini
12-15 organic basil leaves, chiffonade
Handful of organic celery leaves, minced
1 pint organic cherry or grape tomatoes, cut in half
1 C Woodstock frozen peas, thawed
4-6 oz. Odyssey Feta Chunk Mediterranean Herb
Drew’s Organic Classic Italian dressing, as needed
Preheat oven to 400. On a silicone mat or parchment paper, add your zucchini, squash, and red onion. Drizzle with olive oil, Italian seasoning, salt, and pepper to taste. Toss to combine.
Roast in the oven for 15-20 minutes, checking at the 10 minute mark. Remove from oven and allow to cool completely. You want it to be tender but not mushy.
Cook your pasta according to package instructions. Drain and toss with olive oil and set aside.
In a large bowl, add your cooled pasta, zucchini, squash, red onions, celery, pepperoncini, basil, celery leaves, tomatoes, peas, cheese, and dressing.