Poppyseed Summer Pasta

Poppyseed Summer Pasta

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Poppyseed Summer Pasta

Vegan Chili

If you like poppyseeds and summer, you’ll love this poppyseed summer pasta!

Ingredients:

Instructions:

  1. Bring a pot of water to a high boil, add in pasta, and cook until al dente. Drain.
  2. While the pasta is draining, add 5 tablespoons of olive oil to small pan on medium-high heat.
  3. After the oil has been thoroughly heated, add the peeled garlic cloves to the oil, stirring slowly until the outside is golden brown.
  4. In a large bowl add the remaining olive oil to the pasta, you may add more oil depending on how dry the pasta has become, and then add the garlic infused oil including the cloves to the pasta and stir. Put the pasta into the refrigerator to cool down over night or for 3-4 hours.
  5. While pasta is cooling, dice up your vegetables and gather your remaining ingredients.
  6. Add ingredients in the order listed above for proper mixing of flavors.
  7. Add the diced vegetables first and mix thoroughly, next add the Annie’s French dressing and mix until coated.
  8. Now you can add your dried ingredients and mix again.
  9. Plop back into the fridge to become colder, especially if it’s a hot day, serve and enjoy!

Weeknight Ratatouille

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