Summery pasta salad

Summery pasta salad

This pasta salad is a protein-packed, veggie-filled dish covered in a creamy sauce that doesn’t require mayo, sour cream or any other dairy product.

Servings: Serves 4

Heart Smart Lactose Intolerant Vegan Allergen Friendly Dairy Free Vegetarian
Recipe Directions
Nutrition Information

Ingredients

2 cups raw whole wheat pasta (you can also use gluten free pasta)

1 cup shelled edamame

1 cup yellow, red and orange grape tomatoes, sliced

1 cup frozen or canned corn

1/2 cup canned white beans

1/2 cup GO Veggie! Vegan Mozzarella Shreds

For the dressing:
1/3 cup GO Veggie! vegan cream cheese alternative

 12 large basil leaves

1/4 cup chopped walnuts

1 clove garlic

3 tbsp rice or apple cider vinegar

Juice of 1 lime

1 tbsp extra virgin olive oil

1 tsp maple syrup

1/4 tsp salt (or to taste)

Instructions

1. Cook pasta following the directions on the box, leaving it slightly al dente. Drain well and set aside


2.  While the pasta cooks, prepare the dressing. Combine all the ingredients in a blender and blend until smooth and creamy. Refrigerate until ready to use


3.  To assemble the salad, combine cooked pasta, edamame, sliced tomatoes, corn, white beans and Mozzarella Shreds in a large bowl. Add dressing and toss well