Skip to main content

Veggie Pasta Salad

Pin recipe

From the Tolerant Kitchen

 

16 oz Tolerant Organic Green Lentil or Red Lentil Pasta
1c Broccoli florets
1 Orange or red bell pepper, diced
1 c Portobella mushrooms, halved
2-3 tbs Extra Virgin Olive oil or Avocado oil
 

Dressing

1/4 c Red Wine Vinegar
1/4 c Extra Virgin Olive oil
2oz Fresh arugula
1/4 c Fresh Reggiano Parmigiano
1 Garlic clove, minced
1½ tbs Italian seasoning
1 tbsp Honey, dijon or brown mustard
1 tbsp Raw Honey
Pinch Sea salt and fresh ground black pepper to taste

 

 

Directions

  1. Cook pasta as instructed on the box. Run under cold water and set aside in a large mixing bowl.
  2. In a small bowl, mix together all dressing ingredients. Set aside.
  3. In a large skillet over medium high heat, sauté vegetables until tender. Remove from heat and add to large mixing bowl with noodles.
  4. Pour dressing over noodles and vegetables and mix well.
  5. If you desire, top with fresh shredded parmesan cheese right before serving.
  6. Serve warm or cold.