A simple veggie pasta salad that can be easily modified based on food preference!
Simple Veggie Pasta Salad
Plant-based – Gluten-free – Vegan
1 pound gluten-free pasta
3 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 tablespoon 100% pure maple syrup
2 tablespoons nutritional yeast
1 teaspoon Italian seasoning
½ teaspoon onion powder
¼ teaspoon garlic powder
Dash of salt
½ cup diced tomatoes
½ cup chopped carrots
½ cup chopped cucumbers
¼ cup chopped celery
¼ cup minced red onion
1. Cook pasta according to package directions. Rinse with cold water and set aside.
2. In a large bowl, whisk together dressing ingredients: olive oil, lemon, Dijon, maple syrup, nutritional yeast, Italian seasoning, onion, garlic, and salt.
3. Add in tomatoes, carrots, cucumbers, celery, onion, and cooked pasta. Toss gently until well combined.
4. Refrigerate for 15 minutes prior to serving (for flavors to set in).
-Always check to make sure your ingredients/products are gluten-free and vegan (if desired) before purchasing as manufacturers may change ingredients.
-Try adding in a plant-based protein like cooked, crumbled tofu or canned chickpeas.
-If you don’t like raw onion, eliminate and boost the onion powder to 1 teaspoon.
-Dressing mixture can also be replaced with a store-bought variety like Italian or balsamic.
-Any pasta can be used. Try experimenting with a bean-based variety!