Chopped Veggie Salad with Pasta and Creamy Cauliflower Dressing
SERVINGS 6
Ingredients
SALAD
- 12 ounces red lentil pasta dry
- 2 cups green beans cut into 1⁄2-inch dice (12 ounces)
- 2 cups carrots peeled and cut into 1⁄2-inch dice (1 cup)
- 2 cups mixed greens
- 1 cup cherry tomatoes halved
- 1/2 cup red onion cut into 1⁄4-inch dice
DRESSING
- 1 cup cauliflower rice
- 1/4 cup almond flour
- 3 tablespoons nutritional yeast
- 1 tsp italian seasoning
- 1/4 tsp yellow mustard
- 1/4 tsp sea salt
- 4 tbsp water
- 1 tbsp apple cider vinegar
- 1 tsp garlic powder
Instructions
- Bring a large pot of water to a boil. Add pasta, and cook according to package directions. Five minutes before you expect the pasta to be done, add green beans and carrots to the pot. Return water to a boil, and continue to cook until pasta and veggies are tender. Drain and transfer pasta, green beans, and carrots to a large serving bowl.
- To make the dressing, in a blender, combine the cauliflower, almond flour, nutritional yeast, vinegar, garlic, Italian seasoning, mustard, salt, pepper, and 1/2 cup of water. Blend 5 to 7 minutes or until smooth.
- Transfer the dressing to a saucepan and cook on medium heat for 4 to 5 minutes to thicken. Remove pan from heat and let dressing cool.
- Add the dressing, mixed greens, tomatoes, and onion to the pasta mixture, and toss to coat.
- Garnish with parsley and pepperoncini (if using) right before serving.
Nutrition
Calories: 291kcalCarbohydrates: 48gProtein: 20gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 150mgPotassium: 1019mgFiber: 22gSugar: 6gVitamin A: 7682IUVitamin C: 32mgCalcium: 89mgIron: 6mg
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