15-Minute Gluten-Free Vegan Fall Pasta Salad
Ingredients
- 1 16 ounce package of chickpea pasta
- 1 pound shredded Brussels sprouts
- 1 cup chopped raw pecans
- 1 cup cranberries
- Salt and pepper to taste
Dressing
- 1/4 cup apple cider vinegar
- 2 tablespoons maple syrup
- 2 tsp garlic powder
- 2 tablespoons Dijon mustard
- 1/3 cup olive oil
Preparation
Cook the pasta according to package instructions.
Heat a skillet over medium heat, add a little oil, and add the Brussels sprouts. Sauté for about 5-7 minutes then remove to cool.
Whisk all of the dressing ingredients together in a small bowl.
When the pasta is done, rinse under cool water to cool it down.
Add the pasta to a large bowl.
Add the pecans, cranberries, Brussels sprouts, and dressing. Mix together and serve.
Tips
If you aren’t vegan, add some feta cheese to the salad.
