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Cucina Antica Foods Gluten Free Pasta Sauce

What’s spaghetti without sauce? If you are buying one, you are usually buying the other, right? But which – and how – to choose is the real question. 

Finding a healthy pasta sauce is not always easy. With so many brands and flavors its hard to know how to choose. When I buy pasta sauce I look for sauces that are made with clean ingredients, low in sugar and lower in sodium that most brands, have no added sugar, preservatives and are not too sweet. 

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Cucina Antica cooking and pasta sauces are made with real tomatoes, not paste or puree.  The sauces contain no preservatives, no added sugar, no added water, and they are low in sodium for a healthy, wholesome meal. The sauces are low in sodium, with 220-240mg per serving, with the exception of the Pumpkin Sauce that has 350mg, which is still well below many that clock in at 500mg.  Each sauce is low in sugar (1-2g per serving). Basically, Cucina Antica checks off everyone of my requirements in a pasta sauce. 

Shredded Chicken with Zucchini Noodles
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Ingredients
  1. 2 chicken breasts
  2. 1 cup chicken stock
  3. salt
  4. pepper
  5. 1 Tablespoon garlic
  6. 3 cups Cucina Antica pasta sauce
Instructions
  1. Combine chick, chicken stock, salt, pepper and garlic in a crockpot. Set to low and cook for 2-3 hours.
  2. Shred the chicken and drain the crockpot.
  3. Return the chicken to the crockpot with Cucina Antica sauce and cook for another 1-2 hours.
  4. Serve over spiralized zuchinni noodles or your favorite gluten free pasta
Gluten Free Boston and Beyond http://glutenfreebostonandbeyond.com/
 

All of Cucina Antica sauces are gluten free, all natural, and vegan, except the La Vodka and Tuscany Pumpkin sauces.

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 You can purchase Cucina Antica pasta sauces at Whole Foods, Fairway Market, Shaw’s, Roche Brothers, and hundreds of grocery stores and health food stores nation wide. To find a retail location nearest you, click here.
 
Disclaimer: I received one or more of the products mentioned above for free.  Regardless, I only recommend products or services I use personally and believe will be good for my readers. I was not paid to write this review.
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AMIRA rice and Chicken, Broccoli & Carrot Rice Bowl Recipe

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AMIRA is a veteran specialty rice brand with a line of authentic basmati Indian rice with superior taste and versatility. Many people do not know that basmati rice has a lot of health benefits. It lowers the risk of heart disease, is an excellent source of magnesium for regulating the nervous system, decreases risk of colon cancer, is a great source of energy, has 20% more fiber compared to other rice and is gluten free and low in fat.

All natural, kosher, gluten-free, and non-GMO, AMIRA’s authentic Indian basmati rice not only tastes good, but it is good for you. Their coveted product range includes the Amira Gold Line, which consists of Natural Basmati Rice, Natural Thai Jasmine Rice, Natural Thai Jasmine Brown Rice, Natural Brown Basmati Rice, and Smoked Basmati Rice. For those who are familiar with AMIRA, such an extensive and dynamic product line is not unexpected, as the brand continues to make significant strides in the areas of growth and development; which is evidenced by the launch of their organic product range, which includes organic Brown Basmati Rice, Traditional Basmati Rice and Sona Masoori Rice.

 

Chicken, Broccoli & Carrot AMIRA Rice Bowl
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Ingredients
  1. 1 cup AMIRA basmati brown rice
  2. 2 cups water or low­sodium chicken broth
  3. 1 pound boneless skinless chicken breast, cut into bite size pieces
  4. 2 tablespoons olive oil
  5. 1 packet of Dizzly Pig Tsunami spin seasoning OR 1/2 teaspoon each: Paprika, Onion powder, Garlic powder, Turmeric, and paprika
  6. salt and papper to taste
  7. 2 tablespoons soy sauce
  8. 2-3 large carrots, chopped
  9. 1-2 cups broccoli
  10. 1/2 onion, chopped
  11. 1 clove garlic, minced or grated 1
Instructions
  1. Preheat oven to 450 and roast the carrots for 20 minutes.
  2. To start the rice. Add the water and rice to a medium size soup pot. Bring to a boil and then reduce heat, cover, and simmer for about 20 minutes, or until rice is cooked. After 20 minutes remove the lid and fluff the rice with a fork.
  3. While the rice is cooking, heat a large skillet on medium high heat and add 1 tablespoon olive oil. Add the onions and cook for about 5 minutes. Add garlic and saute for another 2-3 minutes. Add in broccoli and half the seasoning and cook until heated through.
  4. Remove vegetables from skillet. Heat 1 tablespoon olive oil and add the chicken and sprinkle with remaining seasoning. Cook 3-4 minutes on each side. Add the vegetables and soy sauce. Stir and cook for a few more minutes, until vegetables reheat and chicken is cooked thoroughly.
  5. Serve over AMIRA rice with carrots.
Gluten Free Boston and Beyond http://glutenfreebostonandbeyond.com/
 

AMIRA’s authentic Indian basmati rice embodies the qualities that have earned basmati the title of “super grain,” while the brand’s passion for purity has taken them from humble beginnings to the position of global market leader that they occupy today. AMIRA’s commitment to the company-wide philosophy of maintaining a “passion for purity” and producing foods that adhere to their exceptionally high standards of quality is evident in every facet of their production process. Knowing that not all rice is created equally, AMIRA sources their basmati from the foothills of the Himalayas – an area dedicated to the cultivation and production of basmati rice. Aged for a time period of 12-18 months before the processing stage is initiated, the rice is prepared in a state of the art treatment plant to preserve all of its purity. From cultivation to packaging, AMIRA‘s objective is to ensure that the highest of customer expectations is met, and not only strive to create a great product, but to bond people and cultures across the globe through the common language of food.

Disclaimer: I received one or more of the products mentioned above for free. Regardless, I only recommend products or services I use personally and believe will be good for my readers.  I was not paid to write this review. 

 

 

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THE SWIFT DIET: 4 Weeks to Mend the Belly, Lose the Weight, and Get Rid of the Bloat

This past week THE SWIFT DIET: 4 Weeks to Mend the Belly, Lose the Weight, and Get Rid of the Bloat, by Kathie Madonna Swift, MS, RDN and Joseph Hooper, went on sale. This offers sane nutritional advice that’s easy to sustain.

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THE SWIFT DIET is the new, revolutionary health and diet plan which shows women how to fix their digestive problems and lose weight permanently, by changing the way they eat and altering their gut bacteria.

THE SWIFT DIET introduces us to the microbiome – the collection of genes belonging to the bacteria that live inside our bodies. These bacteria impact just about every aspect of our lives, from food cravings and how our bodies store fat, to our emotions, our digestion and our immune system response. The good news is, by paying close attention to how you eat and how you live, you can influence how the microbiome behaves for the better. In other words, “Take care of your gut bacteria, and they’ll take care of you!”

We’ve all heard the statistics – roughly two thirds of American adults are either overweight or obese — but what hasn’t been talked about is the massive and rapid rise of digestive problems (often called “irritable bowel”) particularly in women. I’ve suffered from this for over 10 years now. Ugh. Now, new groundbreaking research shows that with the right diet, people can change their gut bacteria to more closely resemble the bacteria that helps keep lean people lean, and healthy.

Kathie Swift, aka: “the Gut Goddess” shares four weeks of delicious meal plans, healthy recipes and stress-reducing lifestyle to help banish gas and bloat, improve digestion, sharpen concentration, boost energy, clear up skin, and reduce tension and worry.

THE SWIFT DIET is an easy-to-follow, step-by-step guide to a healthier way of life. Incorporating innovative research, a positive message and a delicious eating plan, THE SWIFT DIET will, at last, enable you to get the weight off and heal your belly – for good!

Below, is a quick and delicious quinoa recipe—an easy, back-to-school– meal for kids and parents that works well for the dinnertable or the lunchbox.

 

Quinoa Lentil Tabouli with Olive Herbed Pesto
Serves 3
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Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
Ingredients
  1. ½ cup of quinoa, rinsed and soaked
  2. 1 cup water
  3. 1 14½ ounce can lentils, trained
  4. 2 tablespoons Olive Herbed Pesto (below)
  5. 1 small cucumber
  6. 4 plum tomatoes, diced
  7. 1 carrot, diced
  8. 3 cups mesclun greens
For the pesto
  1. ½ cup fresh herbs, cleaned and loosely packed (basil, parsley, mint, cilantro, etc)
  2. 2 tablespoons extra-virgin olive oil
  3. 2 tablespoons pitted olives
  4. 1 tablespoon miso
  5. 2 tablespoons freshly squeezed lemon juice
  6. 2 tablespoons water
  7. ½ teaspoon ground turmeric
Instructions
  1. In a small saucepan, place the quinoa and water. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for about 15 minutes until the quinoa is tender. Set aside to cool.
  2. Mix the cooled quinoa and lentils with the pesto. Add in cucumber, tomato, and carrot.
  3. Place all of the Pesto ingredients in a blender or in the bowl of a small food processor and process until smooth.
  4. Serve over the greens.
Gluten Free Boston and Beyond http://glutenfreebostonandbeyond.com/
 

 

You can purchase The Swift Diet online here

 Disclaimer: I received one or more of the products mentioned above for free.  Regardless, I only recommend products or services I use personally and believe will be good for my readers. I was not paid to write this review.

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CELIAC AWARENESS MONTH Day 4: Skinny Noodles Kale Spaghetti-style Shirataki Giveaway

Today I am highlighting Genki USA’s newest product – Skinny Noodles Kale Spaghetti-style Shirataki to celebrate Day 4 of Celiac Awareness Month!

Last summer I was introduced to Genki USA Inc., maker of America’s Skinny Noodles brand shirataki products, and was fortunate enough to partner with them for a post and sampled their delicious low calorie and no calorie shirataki noodles. And I am excited to be working with them again!

On April 1st, Genki launched their newest gluten-free innovation: Skinny Noodles Kale Spaghetti-style Shirataki. The all natural, pre-cooked, spaghetti-shaped shirataki with kale is weight-loss and diabetic-friendly with only 15 calories, 4 grams of carbohydrates, no fat, and 3 grams of filling fiber.

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Increasingly popular, nutrient-rich kale has been on plates since Roman times. Like shirataki, kale is a good source of fiber. Now Genki USA combines kale and shirataki in new Skinny Noodles Kale Spaghetti-style Shirataki. With a vibrant, fresh color and mild flavor, Kale Spaghetti-style Shirataki is ready-to-eat right from the package: Just drain; rinse well with warm water; then parboil, microwave, or pan fry for 2-3 minutes if desired. Unlike many other brands of shirataki noodles, all Skinny Noodles products including new Kale Spaghetti-style Shirataki are made in America, soy-free (tofu-free), gluten free, vegan, and suitable for those following the popular paleo diet.

With 4 grams carbs, 3 grams of fiber, and just 15 calories per serving, Skinny Noodles’ shirataki kale spaghetti is perfect for anyone who wants to enjoy delicious pasta dishes without the guilt. These tasty, gluten free kale spaghetti noodles can be used in any recipe that calls for traditional spaghetti, or you can get creative and make a dish all your own! I was worried at first that it wouldn’t been filling enough, and I’d still be hungry. But after a big bowl of these noodles and bolognese sauce I was full!

Skinny Noodles low-carb kale spaghetti couldn’t be easier to prepare, and once you’ve given them a try, you’ll never want to go back to carb-heavy, calorie-rich traditional pastas again. 

Skinny Noodles Creamy Avocado Pasta
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Ingredients
  1. 2 8 oz packages Skinny Noodles Kale Spaghetti
  2. 1-3 garlic cloves
  3. 1/4 C chopped fresh basil
  4. 1 medium ripe and pitted avocado
  5. 2 Tbsp extra virgin olive oil
  6. 1/2 lemon, juiced
  7. Kosher salt and fresh black pepper to taste
Instructions
  1. Drain and rinse Skinny Noodles thoroughly.
  2. Parboil Skinny Noodles for 2-3 minutes, drain and set aside.
  3. Place garlic and basil in food processor; pulse to mince.
  4. Add avocado, oil, lemon juice, and 1 tablespoon water to food processor, and process until combined thoroughly.
  5. If sauce is too thick, add another tablespoon of water.
  6. Season with salt and pepper to taste.
  7. Toss sauce with warm Skinny Noodles and serve immediately.
Notes
  1. Per Serving: 175 calories, 16g fat, 9g carbohydrates, 6g fiber, 2g protein
Gluten Free Boston and Beyond http://glutenfreebostonandbeyond.com/
Right now, Skinny Noodles Kale Spaghetti-style Shirataki are 15% off and use promo code FIR10 to save 10% off all other non-sale orders!

Shirataki, Japanese for “white waterfall” after the noodles’ appearance, is made from the root of the Asian konnyaku or konjac plant, which consists primarily of a dietary fiber called glucomannan. Food products made from the root have been consumed in Japan and China for thousands of years. “New Skinny Noodles Kale Spaghetti is a quick, healthy option to replace traditional pasta and reduce calories and carbohydrates,” said Susan Bucher, President/COO of Genki USA. “Not only is it suitable for weight and diabetes management – it’s also a good source of dietary fiber and gluten free.”

Konnyaku root and shirataki are rich in dietary fiber that soaks up hunger. In the digestive track, the glucomannan fiber “sponges” up water, helping create a full feeling without gas or bloating. The fiber also reduces the absorption of carbohydrates and cholesterol to support weight loss.

Under the brand name Skinny Noodles, Genki USA Inc. offers six all natural shirataki items made from konnyaku root: Spaghetti, Angel Hair, Spinach Fettuccine, Macaroni, Rice, and new Kale Spaghetti. All of the items are low carbohydrate with 0-15 calories, no fat, and 3 or more grams of fiber per serving. 

Pre-cooked Skinny Noodles Shirataki is a quick, healthy alternative to regular pasta, white rice, potatoes, and bread. To cut calories and carbohydrates, use Skinny Noodles Shirataki in place of all or half of the traditional starchy foods.

Right now, Skinny Noodles Kale Spaghetti-style Shirataki are 15% off and use promo code FIR10 to save 10% off all other non-sale orders!

Now for the giveaway! One lucky reader will win a 6-pack of Skinny Noodles! To enter, simply click on the rafflecopter below.

a Rafflecopter giveaway

 

This giveaway will end on May 20, 2015 at 11:59pm. Open to U.S. residents only. 

 

Disclaimer: I received one or more of the products mentioned above for free.  Regardless, I only recommend products or services I use personally and believe will be good for my readers. I was not paid to write this review. 

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Gluten Free Salsa Chicken Casserole

Last Sunday I had the chance to meet a handful of local vendors and sample their products at my local Whole Foods Market, Charles River Plaza.One of the products I tried and loved is NoLa’s Fresh Food. NoLa’s makes authentic Mexican salsa that is bold, fresh, and all natural. Available in two varieties: Salsa Fresca and Fire Roasted Corn and Black Bean.

Based in Jamaica Plain, NoLa’s Salsa is made with fresh ingredients that are blended together to create a robust flavor with a little bit of heat. NoLa’s only uses the freshest, all natural ingredients available, and you can really taste it in the final product. NoLa’s Salsas have no preservatives, no sugar, no oils, and no artificial colors or flavors. They are vegan and gluten free so everyone can enjoy it.

After the event I brought home two 16 o.z. containers and as much as I love chips and salsa, there is only so much I can eat at once. This recipe was inspired by my love for Mexican food and NoLa’s Fire Roasted Corn and Black Bean. It is SUPER easy to make and requires only one dish, so there isn’t a lot of clean up either!

Salsa Chicken Casserole

Serves: 6

Ingredients

  • 1 cup uncooked rice
  • 1 (15 oz.) can black beans
  • 1 (16 oz.) NoLa’s Corn and Black Bean Salsa or NoLa’s Salsa Fresca + 1/2 cup frozen corn kernels (thawed)
  • 1 cup chicken broth
  • ½-1 Tbsp chili powder
  • 1 tsp oregano
  • 1.5 lbs chicken breasts
  • 1 cup shredded cheddar cheese (optional)
  • 2 scallions, sliced

Instructions

  1. Preheat the oven to 375 degrees. Drain and rinse the black beans.
  2. Add the rice, black beans, salsa, corn, chicken broth, chili powder, and oregano to an 8×8 inch casserole dish. Stir until everything is evenly combined.
  3. Cut the chicken breasts into large pieces. Push the chicken pieces down into the rice salsa mixture in the casserole dish. Try to push them down as far into the liquid as they’ll go. Cover the casserole dish tightly with foil. Bake for one hour.
  4. Take the casserole dish out of the oven, test the rice with a fork to make sure it is tender. If it is not, recover the dish, return it to the oven, and bake for 10-15 minutes more. When the rice is tender, if you are using cheese, sprinkle it over top and return the casserole to the oven for a few minutes, or until the cheese has melted. Add the sliced green onions on top after baking and serve hot.

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NoLas Salsas are available at Whole Foods Markets in Massachusetts, Rhode Island, and Connecticut, in addition to a number of local grocers. For a complete list click here.

 

Disclaimer: I received NoLa’s salsa free of charge for participating in the blogger and local vendor meet and greet event at Whole Foods Market.  I was not paid for my review and all opinions are my own.

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Gluten Free Vegetable Lasagna

This delicious Gluten Free Vegetable Lasagna can also be made dairy free by omitting the cheese.IMG_2758

Recipe by Katelyn Dennis

Ingredients:

1 Box GF Lasagna Noodles (I used Tinkyada Brown Rice Lasagna)
8 small mushrooms
1 box frozen chopped spinach
1 egg
1 16 oz container of fat free ricotta cheese
Half of one white onion
1 garlic clove
1 zucchini
1 jar gluten free pasta sauce
Shredded Italian cheeses (mozzarella, Parmesan)image-1

Preheat oven to 350 degrees.   Bring a large sauce pan of water to a boil. Cook the lasagna noodles so they are just under al dente (about half way cooked). When done, drain the noodles and set aside.

Chop up the onions, mushrooms, and zucchini.  Sautee onion and garlic for 3 minutes then add in mushrooms and zucchini and cook for about 5 more minutes so the vegetables are about half way cooked.image-2

Mix together egg, ricotta cheese, spinach, salt & pepper in a small bowl. *if not using cheese, add spinach to other vegetablesimage-3

Layer in a baking dish the tomato sauce, noodles, spinach & ricotta filling, tomato sauce, ½ of the vegetables, noodles, spinach & ricotta filling, the rest of the vegetables, noodles, tomato sauce and top with shredded Italian cheeses.image-5image-4

Cook for 40-45 minutes.

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Ravioli with Butternut Squash Pasta Sauce

‘Tis the season of butternut squash! Yes I knowwwww, last week it was pumpkin, but now I’m moving onto another fall favorite of mine! Of course butternut squash is delicious just baked up with some oil and herbs or cinnamon and brown sugar, but one can only eat so much roasted butternut squash in one week!

Last Sunday I went Sowa Market [again] with my sister and bought Gluten Free Butternut Squash Ravioli’s from Valicenti Organico. I absolutely love their spinach fettuccine! All the pasta is fresh and handmade, and you can tell. I had been wanting to try their ravioli since I first found out they had it. It is not available at the market, BUT if you call the week before they will bring it down for you. Valicenti Organico offers more than 20 varieties of gluten free raviolis, which changes seasonally.

I had leftover roasted butternut squash from earlier this week, which I used to make the sauce. I topped it with sage, fresh sage would have been better but I did not have that in my fridge so the jarred spice had to make due. It came out too thin when I first made it, but I was starving to I ate it anyways. I then added more squash and a splash of milk to make it a little thicker. Ahhh, much better! I also added chunks of butternut squash to the dish as well, because you can never have enough right?

Ingredients

About a 1 to 1 1/2lb butternut squash, peeled, deseeded, and cubed. Roasted or baked until soft
1/2 onion, coarsely chopped
1/4 cup vegetable or chicken broth or butternut squash soup from Trader Joe’s (this is what I used in place of broth)
1/4 cup milk
2 garlic cloves, minced
salt and pepper
fresh sage for garnish, add to sauce it desired
Butternut Squash or Mushroom Ravioli

Directions

Place 1 pound (about 2 coups) cooled, cubed butternut squash in a food processor or blender, along with the onion, broth, milk, garlic, pepper, and salt. Blend until liquidy and smooth. Pour over ravioli, and in remaining cubed butternut squash and top with fresh sage. Out of sage? I’m sure basil would taste great too!

If it’s too runny for your liking, add more squash and try using less milk or broth. You can skip the milk completely if you are lactose in tolerant.

Gluten Free Spinach fettuccine with tomatoes, chickpeas, spinach, garlic and basil pesto

Last Sunday at Sowa Market my sister and I bought spinach fettuccine from Valicenti Organico .

They had so many gluten free options I couldn’t get over it! Dave kept pulling different kinds out of the fridge – all labeled gluten free – for us to check out. He also told us we could call or e-mail ahead of time and place an order we could pick up at the market (They are located in Hollis, NH so this beats driving all the way there just to buy noodles) . I love this because he didn’t have any gluten free ravioli the day I went so I am going t place an order and cannot wait to try it! Ravioli is one food I do truly miss.

The spinach fettuccine is one of the best gluten free noodles I’ve had. The texture was so smooth and took about 2 minutes to cook and had a great flavor.

Recipe:

8 oz Spinach Fettuccine
1 tomato, chopped
3 cups baby spinach
2 tablespoons olive oil
1 tablespoon fresh minced garlic
2-3 tablespoons basil pesto
1/2 cup canned chickpeas, drained and rinsed

Bring water to a boil and boil noodles for 2-3 minutes. Drain.

Heat oil over medium high heat. Add garlic and saute for 2-3 minutes, until it begins to brown. Add in baby spinach and tomatoes and cook 4 minutes. Add in chickpeas and 1 more minute to allow chickpeas to get warm. Remove from heat.

Add fettuccine to vegetable mixture and stir. Add in basil pesto 1 tablespoon at a time until the desired amount and taste is acheived.

Enjoy!

Gluten Free Cold Rice Noodle Salad with Spicy Lime Vinaigrette

I adopted this recipe from the one I found on Thai Kitchen’swebsite. By the way, Thai Kitchen has some great gluten free products.

 

 

This salad was a major hit at my friend Molly’s BBQ over the weekend. It was all eaten! This salad has a great kick to it, but no too spicy. The cucumber gives it a nice refreshing feel and crunchy taste. The hot sauce I used had hints of key lime mango and pomegranate give the chili sauce a nice sweet after taste. Plain hot sauce will work fine too, start with only two tablespoons and add more to suite your taste.
Spicy Lime Vinaigrette:
1/4 cup fresh lime juice + 2 Tablespoons
1/4 cup rice vinegar
2 – 3 Tablespoons sugar
2 teaspoons minced garlic
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon pepper
1 medium cucumber, halved lengthwise, sliced thinly
1 cup shredded carrots
1/4 cup chopped fresh Thai basil (I used regular Basil because that is what I grow in my garden)
1/4 cup chopped fresh cilantro  (also fresh from the garden
Directions:
1. For the Vinaigrette, mix all ingredients in medium bowl. Start with only ¼ cup lime juice and rice vinegar, 2 tablespoons sugar and chili sauce. Add more as need to suite your taste. Set aside. 
2. Bring large pot of water to boil. Add rice noodles; cook 5 minutes or until noodles are tender but firm. 
3. Rinse under cold water and  drain well. Place noodles in large bowl and let cool about 5 more minutes. 
4. Add cucumber, carrots, slaw, basil and cilantro and mix well. Mix in the Vinaigrette and toss gently.   
5. Refrigerate at least 1 hour to blend flavors and serve cold or at room temperature.

Gluten Free Summer Pasta Salad with Lemon Parsley Dressing

This salad is light and tasty – perfect for summer picnics, cook outs and barbeques. I made this last Saturday for my friends BBQ and nobody knew it was gluten free :)
Ingredients:
8 oz. gluten free penne or spiral pasta
1 yellow bell pepper, chopped
1 cup diced cucumber
2 cups broccoli
4 celery stalks, chopped
1 large tomato, chopped OR about 3-4 cups cheery tomatoes, halved
For the dressing:
1/3 cup finely chopped fresh parsley
1 tablespoons olive oil
¼ cup lemon juice
1 tablespoon lime juice
½ teaspoon white sugar
1 teaspoon onion powder
pepper to taste
 Preparation:
1.     Cook pasta according to the package directions and let cool completely.
2.     In a large bowl, toss together the pasta, yellow pepper, cucumbers, broccoli, celery and tomatoes.
3.     In a small bowl, mix together the olive oil, lemon juice, lime juice, sugar, onion powder, and pepper. Mix this dressing with the pasta and then add the parsley.
4.     Cool in the refrigerator, covered for about an hour, or until chilled.