Pasta Salad

It's Monday again! Here I was staring at the contents of the fridge after arriving from work, trying to figure out what I can come up for dinner. I wanted to use any ingredients that need to be eaten before anything gets spoiled. I was pondering on making broccoli cheesy bake but wanted to use the cheese I had for another recipe. I decided to come up with an easy pasta salad that was not heavy, nor cheesy but healthy. Pasta is not all about loading it with cheese. In lieu of it, I used toasted bread crumbs to add some flavour to the dish. This pasta salad can be eaten hot or cold which ever way your prefer it.
For the pasta ingredients

1 lb. pasta, cooked according to to package instructions
1/2 lb broccoli, sliced
1/4 lb cauliflower
8 sun dried tomatoes, sliced thinly
6 garlic gloves, minced finely
2 tsp. dried chili flakes
2/3 cup olive oil
1/3 cup panko bread crumbs
1 small red onion, chopped
240 grams crab meat (you may use canned salmon)
3 T balsamic vinegar ( don't omit this, its key ingredient to add flavour to this dish)
lots of salt and pepper to taste

Directions

Pre heat oven to 375 degress.

In a baking sheet add panko bread crumbs.

In a bowl, combined brocolli, cauliflower, sun dried tomatoes, onions, chili flakes, ground black pepper and 1/3 cup of olive oil. Mix until the olive oil coats the vegetables. Transfer to a baking sheet.

Pop the panko in the oven and the vegetable mix. Bake the bread crumbs for 5 minutes or until gold brown. Bake the veggies for 10 minutes.

In a large bowl, add the pasta. Pour in the veggies and mix well. Season with  lots of salt and pepper to suit your taste. Add the balsamic vinegar and the the remaining 1/3 cup olive oil. Mix in the crab meat gently.

Topped with panko bread crumbs. Enjoy!