When it's hot and you want something hearty, yet fresh, and don't want to warm your house with excess heat - this is the recipe!!
This vegan and gluten-free pasta salad is rich in probiotics with it's creamy yogurt sauce and rich in enzymes with the beautiful variety of raw vegetables included.
We love this pasta salad recipe because you can add and omit ingredients, customize it, based on what you have and your taste buds.
This recipe is extra special because it utilizes frozen vegetables to cool down your rice noodles. The hot cooked noodles then defrost your frozen vegetables at the same time!
This is a staple in our house and once you try it, we believe it will a staple in your home all summer long.
Plant-Based Pasta Salad
Serves 12
Ingredients
CREAMY SAUCE
VEGGIES
- 1 cup Peas (leave frozen)
- 1 cup Corn (leave frozen)
- 1 cup diced Cauliflower
- 1 diced Bell Pepper
- 1- 2 grated Carrots
- 1- 2 dice Celery Ribs
- 1 - 4 Pickles (depending on the size)
NOODLES
- 1 box Gluten-Free Pasta
Instructions
CREAMY SAUCE
- Add Coconut Oil, Coconut Yogurt, Mustard, Honey, Vinegar, Pickle Juice and Seasonings of choice into a food processor and blend or use a hand mixer.
- Scoop Creamy Sauce into a bowl and put in the fridge to set until ready to serve.
VEGGIES
- Dice Cauliflower, Bell Pepper, Carrots, Celery Ribs and Pickles and add them to a large bowl.
NOODLES
- Cook Gluten-Free Noodles based on the box instructions.
- Drain Noodles and add frozen Peas and Corn mix together to cool noodles and defrost peas and corn.
- Poor extra cool water over noodles if you need to get closer to room temp. Add noodles in the fridge to cool if you feel like waiting..
SERVING
- Add Diced Veggies in with the Noodles, pour Creamy Sauce over the top and stir.
SERVE & ENJOY! 🙂
Recipe made for Feel Better Eating with love from Feel Better Living
Click HERE to watch us cook this recipe!
Find the video of this recipe and other videos about natural healing by visiting:
www.youtube.com/@feelbetterliving