I love pasta salad. However I have had quite a hard time finding a recipe that is healthy, loaded with veggies, and dairy free. Soooo I made my own. And oh, boy is it gooood. If only pasta had no calories. That would be heavenly. This recipe would be great for the upcoming Memorial Day Weekend or a Summer BBQ and is perfect for those with allergies as well.
On the flip side it is pouring outside! I am sitting here actually enjoying myself with a cup of espresso. I love hearing the pitter patter of rain drops on my window. It is such a soothing sound….
Now that I am putting myself to sleep, do you have any fun plans for the holiday weekend?
Easy Vegan Gluten Free Pasta salad
2 1/2 Cups Cooked Pasta cooled {Use Gluten Free if needed}
1 1/2 C. Broccoli Chopped
1 1/2 C. Cauliflower Chopped
1 Large Tomato Chopped
1 C. Mushrooms Chopped
1/4 C. Sliced Olives
1/2 C. Steamed or Canned Artichoke Hearts
3 Steamed Beets Chopped {Click here to learn how to roast beets perfectly}
1/3 C. Nutritional Yeast {adds a yummy cheezy flavor! check labels to make sure its gluten free}
Salt and Pepper to taste
1/2 C. Italian Dressing {I used Annie’s click here for a ton of homemade Vegan Dressing Recipes}
Place chopped veggies and pasta in large bowl. Drizzle with dressing. Stir until well combined. Season with salt and pepper. Place in fridge for 1 hour, leave in longer for more flavor. Enjoy!!!
