I don’t care what season it is… it’s always time for a pasta salad.

This pasta salad utilizes pearled cous cous (also known as israeli cous cous) instead of a traditional pasta. It’s a little bit lighter and focuses heavily on all the fresh veggies.

Ingredients:

8oz plain pearled cous cous, cooked according to directions and set aside to cool

1 1/2 tomatoes, diced

1 cucumber, diced

1/4 red onion, diced

2 orange bell peppers, roasted, peeled, seeded, and stemmed, then diced

1/4 cup avocado oil

1/3 cup rice wine vinegar

2 Tbsp sugar

1 tsp salt

Directions:

Whisk together oil, vinegar, sugar and salt.

Combine all other ingredients in a large bowl and toss with dressing.