TRI-COLOR PASTA SALAD

1 pkg (16-oz) fusilli pastam uncooked

1 lemon

1/4 cup olive oil

2 tbsp flaxseed oil

1 tsp Dijon mustard

Cherry tomatoes

Cubed cooked ham

diced bell pepper, red preferably

1 pkg frozen peas, thawed and drained

sliced green onion

In a large bowl, grate 1/2 teaspoon of the lemon zest and squeeze the juice from the lemon. Add both oils to the bowl and combine with the lemon. Add the mustard and salt. Set aside.

Cook pasta according to package directions; drain. Add pasta and the remaining ingredients to the bowl with the oils and lemon. Toss mixture until combined.

Yield: 8 servings.

Note: The oils in this salad are good for the brain.

photo for refference only

not this exact recipe