MYO Pasta Salad

16 oz orzo pasta

2 cans or 3 c cooked white beans

4-6 c assorted veggies: shredded carrots, peeled and diced cucumbers, seeded and diced tomatoes, cooked and diced sweet potato, any type of peas, organic edamame, diced peppers, broccoli rabe or florets, diced onion, chopped mushrooms, diced avocado, cilantro, parsley

Oil free salad dressings

Cook the pasta then cool with cold water.  Set out the various toppings and have each person make their own pasta salad.  This feeds at least 6 people and is great for hot summer days.  Use leftover veggies to make stirfry, rice bowls, or burritos.