Vegan/Gluten-Free Pasta Salad
Difficulty: easy
Prep Time: Ten Minutes
Total Time: More than 1 hour
1 1/4 cup dry red lentil pasta
1/4 cup red pepper, small dice
1/4 cup green pepper, small dice
1/2 cup canned chickpeas, drained
1/4 cup celery, small dice
2 tbsp red onion, minced (opt)
Salad Dressing
1/2 cup vegan mayonnaise/salad dressing
1 tbsp dry basil leaves
1/2 tsp celery seed
1 tbsp whole grain Dijon mustard
1/4 tsp black pepper
1/2 tsp garlic powder
1/4 cup red pepper, small dice
1/4 cup green pepper, small dice
1/2 cup canned chickpeas, drained
1/4 cup celery, small dice
2 tbsp red onion, minced (opt)
Salad Dressing
1/2 cup vegan mayonnaise/salad dressing
1 tbsp dry basil leaves
1/2 tsp celery seed
1 tbsp whole grain Dijon mustard
1/4 tsp black pepper
1/2 tsp garlic powder
Mix together the salad dressing and set aside. Cook pasta according to package directions; drain, rinse with cold water, drain again and set aside. In a large bowl, mix together the pasta and veggies. Add the dressing to the pasta mixture and thoroughly combine. Refrigerate for at least 2 hours before serving, to allow the flavours to meld. Yield: 2-4 servings
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