This pasta salad is great for a light lunch. For a "meatier" main dish salad, add a can of drained and rinsed garbanzo or kidney beans.

Ingredients:

• 6 cups of fresh veggies (e.g. broccoli. carrots, string beans), chopped into bite size pieces
• 1/2 lb. pasta
• 1 tablespoon tahini
• 1 tablespoon low-sodium soy sauce
• 2 T tablespoon seasoned rice vinegar

Cook veggies and pasta together for about 10 minutes, Drain in colander and then run water over it until cooled. Place drained pasta and veggies in a bowl and stir in the tahini. Mix well and then add the soy sauce and vinegar. Stir in the drained beans if using.

This salad is good immediately and also good chilled for later use.