Gut Supportive Medley Pasta Salad
Gut Supportive Medley Pasta Salad
3
Pasta Salads
Ingredients
- plant-based, high protein pasta of choice—3 cups (chickpea or red lentil are great)
- cucumber, 1 large cut into half moons
- cherry or grape tomatoes, 2 cups or 2 large handfuls
- fresh dill, 3/4 cup chopped
- fresh flat-leaf parsley, 3/4 cup chopped
- lemon zest, 1 tbsp
- salt & pepper, to taste
The Dressing
- fresh lemon juice, 3/4 cup
- evoo, 1/4 to 1/3 cup
- dijon mustard, 1 1/4 tsp
- white or red vinegar, 2 tbsp
- honey or maple syrup, 1 tsp
- 1 tsp fresh or dried thyme, optional
- salt & pepper, to taste
- nutritional yeast, for serving
Directions
Cook pasta according to package instruction.
Meanwhile, prepare the rest of the pasta mix placing all ingredients in a medium size bowl. Once pasta is cooked, remove and set aside to let cool.
Make the dressing. Combine all ingredients into a small blender, or whisk together by hand. Taste test and adjust!
Assemble pasta salad. Bring all prepped items together and combine, tossing until everything is evenly coated.
You can store in fridge for 20 mins to serve even more chilled, if desired.
Pack up leftovers for easy prep, divide this pasta salad into thirds.