Brown Rice Pasta #2

8 oz brown rice pasta spirals

6 pieces of sundried tomato in olive oil, chopped into small pieces

3-4 scallions3/4 cup spinach/arugula mix, chop the spinach

1/2 cucumber, diced or grated

Celtic sea salt and fresh ground pepper

Dressing:

4 tbsp olive oil

1 tbsp apple cider vinegar

1/2 tsp coconut palm sugar

1 tsp dijon mustard

Celtic sea salt and fresh ground pepper

5 basil leaves, finely chopped

1.  Prepare dressing by whisking all ingredients together, set aside to let flavors blend.

2.  Cook pasta, meanwhile prepare vegetables.  When pasta is ready, drain and rinse and toss in a large bowl with the dressing.  Let cool for just a few  minutes until warm.

3.  Toss pasta with vegetables, spinach, arugula, and season .  Serve warm or at room temperature. This is excellent as part of a boxed lunch, or as a side item.