Hearty whole wheat pasta salad

For all the nay sayers and anti-whole wheat pasta folks who say it’s nasty, I disagree and challenge you to try this recipe. Haahaa!

1 16 oz. box of whole wheat pasta
1 red pepper
1 orange pepper (optional)
1 yellow pepper (optional)
3-5 fresh garlic cloves minced (depending on your love for garlic
2 medium size zucchini (quartered or diced)
6-12 cherry or another small tomato variety
1 15.5 oz. garbanzo beans (drained & rinsed)
1- 2 Tbs. granulated garlic powder to your taste
1-2 Tbs. fresh ground black pepper to your taste
1/4 cup of olive oil (I prefer garlic roasted olive oil, but plain olive oil will do)
1 cup (approximately) Lawry’s perfect blend chicken & poultry rub (I’m not sure how much I use, I just continue to add the rub until I like the taste.  You do the same.
1/2 cup red wine vinaigrette

Boil a pot of water with a dash of olive oil.  Add 1-16 oz. box of whole wheat pasta.  Follow package instructions.  Drain well and set aside.  Thoroughly wash and dry peppers, garlic, and zucchini. Chop/dice up peppers, and fresh garlic and toss in dish or bowl that will hold your pasta. Chop or quarter fresh zucchini and toss in the same bowl. Drain and rinse beans under cold water and add to bowl.  Add drained pasta and stir well.  Add olive oil and stir.  Add garlic powder and pepper and stir.  Add Lawry’s  to taste.  Add red wine vinaigrette and stir well. Continue to taste and add whatever spices to make the dish perfect for you.

Variation:  Grill, broil or bake 1-2 whole skinless, boneless chicken breasts.  Use Lawry’s Season Salt  or Adobe All Season Salt, garlic & black pepper.  Cool chicken.  Cut into cubes and add to pasta.  The chicken adds protein and makes the dish hardy.

Disclaimer:  I don’t measure my ingredients, but I am working on this. Taste buds vary. What tastes flavorful to me might be a tad bit too spicy for you, so I recommend that you use less of the spices first then gradually add to your liking.