Vegan Confetti Pasta Salad
Ingredients
- 12 ounces tri-colored radiatore pasta
- 1 can garbanzo beans
- 2 cups arugula, roughly chopped
- 1 cup cucumber, chopped
- 1 cup shredded carrots
- 1 cup cherry tomatoes, halved
- 2.5 ounces black olives
- 2 green onions, sliced
- 1 avocado, cubed
- 1/3 cup fresh parsley, chopped
- 3 tablespoons fresh dill, chopped
Dressing
- 1/3 cup Vegenaise
- Juice of 1 large lemon
- 1 tablespoon liquid aminos
- 1.5 tablespoons horseradish mustard (or Dijon mustard)
- 1.5 tablespoons onion salt or onion powder
- Salt and pepper to taste
Preparation
Cook the pasta according to package directions and let it cool.
In a large bowl, combine all the vegetables, pasta, and herbs and toss well.
Mix together all the ingredients for the dressing and pour over the pasta salad. Mix until well combined.
Toss in the arugula and mix thoroughly, then top with avocado before serving.
