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 Chic Peas give the Salad great texture and makes it packed with 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

1 can of Garbanzo Beans

2 cups of Arugula roughly chopped

1 cup of Cucumber chopped

1 cup of shredded Carrots

1 cup of Cherry Tomatoes halved

2.5 oz Black Olives

2 Green Onions sliced

1 Avocado cubed

1/3 cup Fresh Parsley chopped

3 Tbsp of Fresh Dill chopped

Dressing

1/3 cup Follow Your Heart Vegenaise or other Vegan Mayo

Juice from 2 Lemons

1 Tbsp of Bragg’s Liquid Aminos or Light Soy Sauce

1.5 Tbsp of Horseradish Mustard (you can sub Dijon)

1.5 Tbsp of 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