VEGAN GREEN GODDESS PASTA SALAD #vegetarian #vegetables

At the point when solid doesn't forfeit on flavor, we have you secured with this delectable Vegan Green Goddess Pasta Salad that makes certain to make all your pasta serving of mixed greens blessings from heaven. Stacked with healthy scrumptiousness like chewy pasta, sustaining veggies, and a smooth green goddess dressing, this pasta serving of mixed greens is an all out champ. Ideal for picnics, work snacks, or potlucks this simple to make and delicious pasta serving of mixed greens will light up any table! Entire Food Plant Based, vegetarian, plant based, oil free, refined sugar free, no profoundly handled fixings, and gluten free.

We are a plate of mixed greens cherishing family, and we love ALL types of plate of mixed greens: from customary greens, to pastas, to cabbage; and so on, we love it! We've just changed an astonishing shop style Italian spaghetti plate of mixed greens that we used to repurchase in the day. Look at the tasty WFPB adaptation of it here – > Healthy Italian Spaghetti Salad.

Notwithstanding that awesome spaghetti serving of mixed greens, Dad likewise purchased their green goddess pasta plate of mixed greens as well. Numerous a Saturday evening, we would lounge around the kitchen table devouring plates of mixed greens. What's so amusing about this story is that we thought we were being "sound" by choosing "servings of mixed greens" to eat with our lunchmeat sandwiches rather than potato chips. Ughhhhh! In the event that solitary we knew, at that point, what we know now… Healthy takes on an entirely different significance.

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INGREDIENTS

• 12 oz. ziti pasta, cooked and rinsed in cold water
• 3 green onions, fine dice (about 1/3 cup)
• 1 small carrot, matchstick sliced (about 1/2 cup)
• 1 orange bell pepper, fine dice (about 1 1/3 cups)
• 2 mini crunchers (small English cucumbers), diced
• 16 cherry tomatoes (or grape tomatoes), halved
• 1 recipe of Vegan Green Goddess Dressing 

Vegan Green Goddess Dressing

• 1/3 cup raw cashews
• 1/3 cup unsweetened plain plant yogurt
• 1/3 cup fresh parsley, rough chop
• 1 – .75 oz. package fresh chives, (about 2/3 cup rough chop)
• 3 – 4  Tablespoons distilled white vinegar
• 2 Tablespoons water
• 2 Tablespoons unsweetened plain plant milk
• 2 teaspoons lemon juice
• 1 teaspoon miso *
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon fresh tarragon leaves or pinch dried leaves (+/- to taste) (optional) *
• Pinch dried dill weed
• ½ teaspoon dried celery flakes
• ½ – 1 teaspoon sea salt (+/- to taste) *
• pinch black pepper

Optional Topping:

• chopped fresh parsley 

INSTRUCTIONS

Make the Vegan Goddess Dressing.

1. In the meantime, cook the pasta according to package directions until al dente, then drain and rinse well with cold water until all the pasta is cold. Shake off excess water, then place in a large bowl.
2. Add the green onions, carrot, bell pepper, cucumbers, and cherry tomatoes to the pasta bowl, then drizzle half of the dressing over mixture. Mix well. Then drizzle additional dressing over the mixture as need to dress the salad. You may or may not have some dressing left over.  Save any leftover dressing as the pasta tends to soak up the dressing and you may need it to liven up the salad later.
3. Best served immediately after dressing the salad. Can be served cold from the refrigerator.  If refrigerated, remove the salad from the fridge and allow to sit for 30 minutes. This allows the seasonings to wake up.  Add any remaining dressing (if needed) and gently toss.  Sprinkle with chopped flat leaf parsley, if desired.

NOTES
*Miso:  We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Pasta:  We used a gluten free pasta (brown rice base); however, if you do not need to be gluten free, you can use your favorite pasta of choice. Please keep in mind that certain types/brands of gluten free pasta can get hard/crunchy when refrigerated. If your GF pasta gets hard/crunchy after refrigerating, only make enough pasta that you plan to eat immediately with dressing. Start by using a little dressing, then add more dressing to achieve the desired coverage for the pasta.  Then refrigerate any left-over dressing for the next time you make the pasta.

*Tarragon: Tarragon has a bright licorice-like taste. This recipe does not call for a lot of tarragon, but it adds a lovely depth of flavor. If you are not a fan of licorice, omit the tarragon.

*Makes: About 8 cups

*Storage:  Refrigerate and use within 5 days.

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