Someone in this group recommended this soy bean pasta and we finally tried
it last night. It was my turn to cook for our weekly "game night" so I
served a cold pasta salad using the green version. Everyone liked it. It
made a ton --- well, a very large bowl. Served 6 with at least a couple of
servings left.

How do the different versions (golden & black) compare to the green? Also,
any recommendations for warm or hot dishes? I'm not a red sauce fan but
thought of course spaghetti would work nicely.

Thanks to whoever mentioned this pasta. I am good with dreamfields from
time to time but I feel like this is a much healthier way to go and it is
really good. Thanks again!

Got this recipe from cooks.com

Pasta Salad

1 Pkg. pasta cooked
10 oz. green olives, chopped
10 oz. black olives, chopped
4 oz. sliced mushrooms, drained
1 cup celery, chopped
1 cup broccoli, chopped
1 large carrot grated
1 cucumber, chopped
1 green bell pepper, chopped
1 sm onion, chopped
3/4 c. shredded cheddar cheese
3/4 c. shredded mozzarella cheese

Toss it all together and add your favorite dressing. I added 1/2 c.
balsamic vinegarette and it was plenty. I'm not sure the cheese added that
much flavor. I also let it chill for several hours before serving.

Barbara H wrote in message >...
>Someone in this group recommended this soy bean pasta and we finally
tried
>it last night. It was my turn to cook for our weekly "game night" so
I
>served a cold pasta salad using the green version. Everyone liked
it. It
>made a ton --- well, a very large bowl. Served 6 with at least a
couple of
>servings left.
>
>How do the different versions (golden & black) compare to the green?
Also,
>any recommendations for warm or hot dishes? I'm not a red sauce fan
but
>thought of course spaghetti would work nicely.


I haven't tried the green or the black, but I really love the golden.

Cheri