[tweetmeme]Recipe: Vegan Summer Pasta Salad
Summary: Quick and easy to make vegan summer salad with a fresh lemon vinaigrette
Pasta Salad
- one box whole wheat pasta (cooked al dente)
- green scallions
- petite peas
- garbanzo beans
- dried cranberries
- powdered ancho chilli pepper (sprinkle on top of salad)
Lemon Vinaigrette
- 6 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice
- 2 teaspoons Splenda (or sugar)
- one clove crushed garlic
- dash of Bragg’s liquid aminos (or soy sauce)
Instructions
- This is my recipe for a tasty summer pasta salad that is vegan, too. Adjust quantities of ingredients based on your preferences. I don’t generally measure things other than by the handful, pinch, etc. See more of my food photography at Sooz Photography.
Prep Time: 10 minutes
Cooking time (duration): 15 minutes
Diet type: Vegan
Number of servings (yield): 4
Meal type: lunch
Culinary tradition: USA (General)