• 1 cup dry organic brown rice fusilli pasta (or equivalent)
  • 1 tsp. extra-virgin olive oil
  • 2 Tbsp. red wine vinegar
  • 1 tsp. Dijon mustard
  • 1 medium red bell pepper chopped
  • 1 medium orange bell pepper chopped
  • ½ medium red onion chopped
  • 1 cup cooked broccoli cooled to room temperature
  • ¼ cup crumbled feta cheese
  • ½ cup fresh arugula


  1. Bring large saucepan of water to a boil over high heat; cook pasta according to package directions. Rinse and drain well.
  2. While pasta is cooking, combine oil, vinegar, and mustard in a small bowl; whisk to blend. Set aside.
  3. Combine warm pasta and dressing in a medium bowl; toss gently to blend.
  4. Add bell peppers, onion, broccoli, and cheese; toss gently to blend. Chill for at least 30 minutes.
  5. Add arugula; toss gently to blend. Serve immediately.

Recipe source: beachbodyondemand