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  • Genevieve Short

Crunchy Pasta Salad

Updated: Jan 22, 2019


12 oz pkg. tricolor pasta (or any type you prefer)

1 can garbanzo beans

1 large celery stalk

1 small red pepper

1 scallion

1 cup fresh chopped cilantro

1/2 cup veganaise (or any vegan mayonnaise)

1 tsp. Dijon mustard

Salt & pepper to taste

Boil pasta until well done. Put aside and let cool down while you prepare the rest of the ingredients.

Chop celery stalk, scallion and pepper into small pieces. Finely chop cilantro. Add to pasta and add remaining ingredients.

Mix thoroughly and refrigerate for 30 minutes before serving.

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