Fresh, versatile, easy, plant-based, and delicious! Make this easy plant-based pasta salad for your next bbq or celebration. It also makes for great leftovers or lunches for school or work. Enjoy the recipe as is or jazz it up with more veggies, legumes, or other spices and toppings. Try the lemon basil dressing as a salad dressing or as a sauce to pour over veggies, rice, or falafel. Let me know if you give this recipe a try. We hope you love it as much as we do!
Lemon Basil Salad Dressing (Nut Free, Oil Free)
By: Meg Gray
Plant Fit Meg
Ingredients
- 2 cups white beans
- 1/4 cup nutritional yeast
- 2 tbsp fresh basil (or 1 tbsp dried basil) + more for garnish
- juice from 1 lemon (about 1/4 cup)
- 1-2 cloves garlic (1/4-1/2 tsp garlic powder)
- 2 cups water *start with less for a thicker consistency
Directions
- Add all ingredients to a blender and blend until smooth.
- Add more water to thin slightly as desired.
Notes
- The dressing will thicken upon refrigeration. Add more water to thin as desired.
Vegan Pasta Salad (Nut Free, Oil Free)
By: Meg Gray
Plant Fit Meg
Ingredients
- 375 g dry pasta (about 6 cups cooked) *see note
- 1/2 green pepper
- 1/2 red pepper
- 1/2 onion
- 2 cups Lemon Basil Dressing *see recipe above
Directions
- Cook pasta according to package instructions.
- While pasta is cooking, make Lemon Basil Dressing.
- Drain and rinse pasta with cold water.
- Mix pasta with 2 cups of dressing and remaining ingredients.
Notes
- We like to use fusilli or rotini pasta, so that the dressing sticks to the pasta. We have used whole wheat, brown rice, or chickpea pasta.
- The dressing will thicken upon refrigeration. Add less dressing for a drier texture, and more dressing for more moisture.
Plant Fit Meg 