Veggie Pasta Salad - Dawn Laflin

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Yields4 Servings

Ingredients
 8 oz Green Lentil Pasta
 12 oz Asparagus, blanched and chopped
 ½ Cucumber
 1 Orange Bell Pepper
 ¼ cup Red Onion, finely sliced
 1 cup Cherry Tomatoes, halved
 1 cup Mushrooms, sliced
 3 tbsp Pumpkin Seeds
 1 tbsp Sunflower Seeds
 1 ½ tbsp Lemon Juice (if making dressing OIL-FREE)
 2 tbsp Extra Virgin Olive Oil (OMIT if making oil free and use lemon juice)
 ¼ cup Apple Cider Vinegar
 ½ tsp Cayenne Pepper
 ½ tsp Sea Salt

Directions
1

Cook lentil pasta noodles according to the package instructions. Drain, rinse, set aside.

2

Combine vinegar, oil (or lemon if needing oil-free dressing), sea salt and cayenne pepper in a mason jar. Seal and shake well. Set aside.

3

Combine all remaining ingredients in a large mixing bowl. Pour dressing in and toss well. Cover and refrigerate until ready to eat. Toss before serving. Enjoy!

Ingredients

Ingredients
 8 oz Green Lentil Pasta
 12 oz Asparagus, blanched and chopped
 ½ Cucumber
 1 Orange Bell Pepper
 ¼ cup Red Onion, finely sliced
 1 cup Cherry Tomatoes, halved
 1 cup Mushrooms, sliced
 3 tbsp Pumpkin Seeds
 1 tbsp Sunflower Seeds
 1 ½ tbsp Lemon Juice (if making dressing OIL-FREE)
 2 tbsp Extra Virgin Olive Oil (OMIT if making oil free and use lemon juice)
 ¼ cup Apple Cider Vinegar
 ½ tsp Cayenne Pepper
 ½ tsp Sea Salt

Directions

Directions
1

Cook lentil pasta noodles according to the package instructions. Drain, rinse, set aside.

2

Combine vinegar, oil (or lemon if needing oil-free dressing), sea salt and cayenne pepper in a mason jar. Seal and shake well. Set aside.

3

Combine all remaining ingredients in a large mixing bowl. Pour dressing in and toss well. Cover and refrigerate until ready to eat. Toss before serving. Enjoy!

Veggie Pasta Salad

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