Summer Pasta Salad
You have found the perfect pasta salad recipe. It is healthy, vegan and delicious! This pasta salad has it all, creaminess, tanginess and such a powerful flavor from the fresh dill!
Summer Pasta Salad Recipe | 6 Servings
Ingredients
- 1 lb of orecchiette pasta
- 1 english cucumber
- 1 cup halved grape tomatoes
- 1 cup sliced olives (kalamata or black)
Dressing
- 1/2 cup plain unsweetened soymilk or almond milk yogurt
- 1/4 cup tahini
- 1 tbsp dijon mustard
- Juice of 2 lemons
- 2 tsp minced garlic
- 1 tbsp
- 2 tbsp nutritional yeast
- 1-2 tbsp minced fresh dill
- 1/2 tsp salt
- cracked pepper to taste
Directions
1. Bring a pot of water to a boil and cook pasta according to package
2. While pasta is cooking, mince your fresh dill and make the dressing by combining all of the ingredients and mix well until combined
3. Dice your cucumber and tomatoes and olives
4. Add in the cucumber, tomatoes and olives to the dressing, stir to combine
5. Once pasta is finished cooking drain it and do not rinse it, but allow it to cool for about 5-10 minutes, add it to the bowl with the rest of the ingredients
6. Chill in fridge for 2 hours or overnight for best results
7. Enjoy!