Sunflower Pasta Salad

• 4 oz. bow tie or twist pasta
• 2 Tbsp. lemon juice
• 1 Tbsp. sunflower, olive or safflower oil
• 1 clove garlic, crushed
• 1/4 tsp. salt
• fresh ground black or white pepper to taste
• 1 c. cherry tomatoes or tomato wedges
• 3 Tbsp. black olives
• 1/2 medium cucumber, thinly sliced
• 4 radishes, thinly sliced
• 2 Tbsp. dry roasted, unsalted sunflower seeds
• 1 Tbsp. fresh or 1 tsp. dried herb combination (your favorite)

1. Cook the pasta according to the package directions, without the salt.
2. Meanwhile, combine the lemon juice, oil, garlic, salt and pepper in a jar.
3. Cover and shake.
4. Combine all other ingredients, including the cooked, drained pasta in a large bowl. Add the dressing and toss.
5. Refrigerate, covered for at least 1 hour before serving.
6. Yield:
7. 2 servings (as a main course).

pasta, lemon juice, sunflower, clove garlic, salt, fresh ground black, cherry tomatoes, black olives, cucumber, radishes, herb combination

Taken from www.cookbooks.com/Recipe-Details.aspx?id=287758 (may not work)