Mediterranean Pasta Salad

This recipe is a veganized (yes, I just made up that word) version of a delicious, simple recipe that my sister's boyfriend made for the family last Thanksgiving. A definite crowd pleasure, this recipe is perfect for pot lucks since it yields a MASSIVE amount. Bonus: It's FULL of FIBER!

It's a rainbow of health!

Salad ingredients:

Please note: I tend to use the ol' eye-balling technique, so the quantities aren't set in stone. Play around with it and add whatever else you'd like to it.

• 2 cups cooked (al dente) whole wheat pasta of your choice
• 1 of each: red, green, and orange bell pepper, diced
• 1 1/2 cups of halved cherry tomatos
• 1/2 cup sundried tomatos, finely diced (can be the ones in oil but I used the dry ones here)
• 1/3 red onion, finely diced
• 1 small can of sliced black olives, drained
• 1/2 cup raw sunflower seeds

Dressing ingredients:

• 1/3 cup balsamic vinegar
• 1/3 cup extra virgin olive oil
• Salt and pepper to taste

Mix all salad ingredients in a large bowl. Cover with dressing and mix again. Add more salt and pepper if needed. Let it sit in the fridge for a few hours so the flavors mix. Serve and enjoy!