Green Pasta Salad

I hope you didn’t cringe too much seeing “green pasta salad!” You’re probably like uh say it again, Christina? Green pasta? Hear me out….it’s my version of pasta - GREEN because it’s filled with veggies and herbs. It’s just like a salad but WITH PASTA and lots of flavor! Because veggies are filled with vitamins, minerals, and fiber - and they’re our friend :)

Dairy free, gluten free, sugar free, soy free, refined sugar free

Yield: 4-5 side dish servings

Ingredients

• 1.5 cups of your favorite raw veggies (cucumber, tomato, green pepper in this)

• Small red onion, chopped

• 2 green onions, chopped

• 2 big handfuls of arugula

• 1 box of Banza chickpea pasta, cooked according to package and drained (or your favorite bean/wheat pasta)

• Fresh parsley to garnish

• Dressing:

  • 1/2 cup extra virgin olive oil

  • 1/4 cup apple cider vinegar or white wine vinegar

  • 1.5 tsp dijon mustard

  • 2 cloves of garlic

  • 1 cup fresh parsley

  • Sea salt + pepper to taste

Directions

1. Cook pasta according to package and drain when done

2. While pasta is cooking, blend all dressing ingredients in a high speed blender and set aside

3. Chop raw veggies and set aside

4. Add raw veggies, pasta, about 1/2 cup of the dressing, and arugula to a large mixing bowl and gently mix everything together

5. Add additional sea salt + pepper to taste, if desired. You may also want to add additional dressing if pasta isn’t as “wet” as you'd like it to be

6. Best chilled for at least an hour but can also be served right away

7. Enjoy!