Veggie Pasta Salad with Avocado Mustard Dressing

• Vegan

• Produce

  • 1/2 Avocado
  • 1 cup Baby carrots
  • 2 cups Chickpeas, cooked or canned
  • 1 cup Cucumber
  • 1/4 cup Dill, Fresh
  • 1 cup Grape tomatoes
  • 1/4 cup Parsley, fresh
  • 1 Red onion, medium
  • 1 cup Yellow bell pepper

• Canned Goods

  • 1/3 cup Coconut milk, whole fat

• Condiments

  • 1 tbsp Lemon juice, fresh
  • 1 tbsp Maple syrup
  • 2 tbsp Mustard

• Pasta & Grains

  • 1 16 oz bag Pasta, gluten free

• Baking & Spices

  • 1/4 tsp Sea salt, fine

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar
  • 2 tbsp Olive oil

Found on veggieprimer.com

Description

Ingredients

• ⅓ cup whole fat coconut milk
• ½ avocado, pit and skin removed
• 1 Tbsp. fresh lemon juice
• 2 Tbsp. olive oil
• 2 Tbsp. apple cider vinegar
• 2 Tbsp. mustard (I use Nathan’s Famous Original Deli Style Mustard)
• 1 Tbsp. maple syrup
• ¼ tsp. fine sea salt
• 1 16 oz bag of gluten-free pasta (I use Tinkyada Brown Rice Pasta)
• 2 cups cooked or canned chickpeas, rinsed and drained
• 1 cup baby carrots
• 1 medium red onion, chopped
• 1 cup chopped cucumber, peeled and seeded
• 1 cup chopped yellow bell pepper
• 1 cup grape tomatoes, sliced in half
• ¼ cup fresh parsley
• ¼ cup fresh dill

Directions

• Combine coconut milk, avocado, lemon juice, olive oil, apple cider vinegar, mustard, maple syrup and sea salt in a blender.
• Blend from low to high for approximately 40 second or until dressing is smooth and creamy.
• Cook pasta according to instructions on package then drain and rinse with cold water when done.
• Place pasta in a large mixing bowl and add a little of the dressing to keep it from sticking together.
• Add baby carrots to a food processor fitted with an S blade and pulse to mince.
• Add chickpeas, minced carrots, chopped onion, cucumber, pepper and sliced tomatoes to pasta along with remaining dressing and stir to mix.
• Place fresh parsley and fresh dill in food processor and pulse to mince.
• Add minced parsley and dill to pasta salad and stir to mix well.
• Serve immediately or refrigerate for later use. Salad keeps well in the fridge for 2 or 3 days.