Confetti Pasta Salad

Confetti Pasta Salad

This Pasta Salad can go from potluck to meal prep! It’s a great make ahead dish (add the fresh Arugula & Avocado before serving). The addition of chickpeas give the salad great texture and a boost of plant protein. Feel free to switch up the fresh veggies for what you like or have on hand. Also this recipe will yield quite a bit so if you are cooking for one or two feel free to cut in half.

Serves 6

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Ingredients

12 oz Tri Colored Radiatore Pasta or any short pasta

1 can Garbanzo Beans, rinsed

2 cups Arugula. roughly chopped

1 cup chopped Cucumber

1 cup shredded Carrots

1 cup Cherry Tomatoes, halved

2.5 oz Black Olives, sliced

2 Green Onions, sliced

1 Avocado cubed

1/4 cup chopped Fresh Parsley

2 Tbsp chopped Fresh Dill

Dressing

1/3 cup Vegan Mayo

Juice from 2 Lemons

1 Tbsp Light Soy Sauce

1.5 Tbsp of Horseradish Mustard (or sub Dijon)

1.5 Tbsp Onion Salt or Onion Powder

Salt & Pepper to taste

Directions

1. Cook the pasta according to package directions and let cool.

2. In a large bowl combine all the vegetables, pasta and herbs and toss well.

3. Mix together all the ingredients for the dressing and pour over the pasta salad. Mix until well combined.

4. Toss in the arugula and mix thoroughly and top with avocado before serving