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         Quick Bison Pasta Veggie Salad

Bison Pasta Veggie Salad

 This smaller variation of our Bison Pasta Salad Recipe is every bit as good, but it is quicker to make and made with fewer ingredients.

It is perfectly suited for leftover bison roast. Makes 6 servings.
       Ingredients

Pasta Salad Ingredients
1 lb (approx)
4 cups
1
6 oz
2
1
2
1-2 tbsp
previously roasted bison meat, cut into strips
dry rotini (spiral) pasta (approx 10-12 oz)
small head of cauliflower, cut into florets
snow pea pods (optional)
zucchini squash, coarsely chopped
sweet red pepper, diced or sliced
green onions, finely chopped
fresh parsley, finely chopped
Dressing Ingredients
1/3 cup
2 tbsp
1 tbsp
1 tsp
1/4 - 1/2 tsp
olive oil
red wine vinegar
lemon juice
sugar
salt
        Directions

  • Add the dressing ingredients to a shaker bottle. Shake for about a minute before using.

  • Boil pasta in 3 quarts of salted water until barely tender. Drain, rinse pasta under cold water. Set cooled cooked pasta aside, leaving it in the strainer until needed.

  • Bring 2 to 3 quarts of water to a boil. Add the cauliflower florets, cover and blanch for 2 minutes. Drain immediately and cool under cold running water. Drain the cauliflower florets again and place them in a large mixing bowl.

  • If using the snow pea pods, blanch them in 1 to 2 quarts of boiling water for a minute. Drain and cool under cold running water. Drain again and add to mixing bowl

  • Add the zucchini squash, sweet red pepper, green onions, parsley and set aside pasta. Toss until combined, add dressing and toss again.

  • Serve on dinner plates topped with cold roast bison strips. Sprinkle with salt and pepper if so desired.