WFPB (whole food plant based) Pasta Salad with gluten-free pasta & an oil-free dressing! This salad is so simple & easy to make, but it tastes delicious! Perfect for meal prep (it will make 4-6 servings), on-the-go lunches or as a great potluck side dish. Customizable with any veggies, pasta or dressing you like! (See links below for some great gluten-free pasta options). Hope you guys enjoy!
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🌱 Some great Gluten-Free Pasta options!
Chickpea Pasta:
Brown Rice Pasta 3-Pack:
Corn, Brown Rice & Quinoa Pasta:
Lentil Pasta:
🌱 Easy-Peasy Pasta Salad
Serves 4-6
2 cups pasta of choice (I used quinoa fusilli)
1 cucumber
1 bell pepper
1 cup cherry tomatoes, chopped
4-5 artichoke hearts
1 small red onion
1/4 cup sliced green olives
1 cup chopped greens (if you plan to keep the salad for more than 3 days in the fridge, keep the greens separate, and add when serving)
1 cup chickpeas (feel free to add more beans for more protein!)
Optional: fresh basil and/or parsley
🌱 Dressing:
2 TBL red wine vinegar
2 TBL balsamic vinegar
1 TBL stoneground mustard
1/2 TBL maple syrup
(If you like a less “tangy” dressing, try adding 3-4 TBL vegetable broth to balance the vinegar)
Optional: 1 tsp. Italian seasoning and/or salt & pepper to taste
Nutrition info (including dressing) for 1 serving (based on 5 servings)
261.4 cals, 2.6g fat, 52.4g carbs, 8.6g protein
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