Nutritionist-approved vegan power pasta salad recipe

 

This pasta salad is actually my mom's creation. She loved it because it was cheap, filling, and it did not spoil easily. This recipe kept her sporty children happy and satiated as we drove cross-country for soccer tournaments. Plus, it yields A LOT of food. Perfect for weekly meal prep or a party!

Salad ingredients:

  • 16 oz spiral or elbow noodles of your choice
  • 2 398 ml cans of chickpeas
  • 1 can artichokes packed in water
  • 5 cups leafy greens of choice
  • 1 large cucumber
  • 1 pint grape tomatoes
  • 1 bunch of green onions
  • Optional: 1/2 cup pitted Kalamata olives
Dressing Ingredients:
  • 1/2 cup red wine vinegar
  • 3 tbsp lemon juice
  • 1 tbsp of maple syrup
  • 1 tbsp Dijon mustard
  • 2 tsp sea salt
  • Freshly ground pepper
  • 1 cup extra virgin olive oil
  • Optional: 1 clove of garlic 
Directions
  • Cook noodles per package directions
  • Mix dressing in a blender
  • Drain and rinse chickpeas and artichokes
  • Roughly chop vegetables
  • Mix ingredients together
  • Add dressing right before eating to avoid soggy salad!

About Amy Longard

Amy Longard is a Registered Holistic Nutritionist (R.H.N.) and Plant-Based Chef. Learn more about Amy and her work at http://www.amylongard.com/

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