Fresh Pasta Salad

Vegan. Healthy. Delicious. Easy.

Recipe Inspiration:    The Vegan Lilas

                                    @vegan.lilas 

                                    www.theveganlilas.com

This salad is filled with fresh ingredients & beautiful colors, with a healthy macronutrient balance.

Ingredients List (screenshot for an easy shopping list):

Pasta Mix:

• 4 oz. Barilla protein+ Elbows
• 0.5 cup Reese Quartered Artichoke Hearts (diced)
• ~0.25 yellow squash (diced)
• ~0.25 green zucchini (diced)
• ~0.25 cup fresh basil (minced)
• Himalayan sea salt (to taste)
• Black pepper (to taste)

Dressing:

• 2 tbsp apple cider vinegar
• 0.5 cup extra virgin olive oil
• 2 garlic cloves (smashed with side of knife)
• 1 tsp Organicville Dijon Mustard
• 1 tsp dried oregano
• 0.5 tsp Himalayan sea salt
• Dash of black pepper

Nutritional Information:

Pasta Mix (0.5 of the recipe):

• 213 Calories
• 12 g Protein
• 43 g Carbs (8 g fiber, 4 g sugar)
• 1 g Fats (1 g sat fat, 1 g cholesterol)

Dressing (0.125 of the recipe):

• 122 Calories
• 0 g Protein
• 0 g Carbs
• 14 g Fats (2 g sat fat, 0 g cholesterol)

Photographic Instructions

Cook the pasta according to package directions.

Combine all dressing ingredients in a blender.

Blend the dressing ingredients on high speed until it takes on a creamy texture.

Combine the vegetables in a medium bowl.

Combine the vegetables and pasta.

Add a quarter of the dressing.

Stir and add salt & pepper to taste, then garnish with additional vegetables, tofu, tempeh, etc.

Enjoy and smile!

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