Page 22 - Vegan

Lunch

Pasta Salad

This is one versatile pasta dish. Have a big bowl as a stand alone meal or enjoy it as a side. It’s
easy to make in large batches so it’s great for meal prepping or bringing to a potluck!

INGREDIENTS

• of red onion, chopped Makes 6 servings
• a red bell pepper, chopped 358 calories per serving
• cup ( g) cucumber, chopped (including dressing)
• stalks of green onion, chopped
• large stalks of celery, chopped Macros per serving:
• 1 cup (160g) peas 24g Protein 59g Carb 4g Fat
• cherry tomatoes, chopped
• bo ( g) or appro . cup dried
protein pasta (like red lentil pasta) METHOD
Dressing:
• 2 tbsp tahini . Boil pasta according to package instructions.
• tsp maple syrup Strain and let cool.
• 2 tsp basil . Add chopped vegetables to a large bowl. Once
• tsp black pepper pasta is cool, add it to the bowl along with the
• tsp garlic powder sauce and mi well.
• tsp onion powder . Serve as a main or side dish.
• tsp oregano
• tsp di on mustard
• ¼ tsp salt
• cup ( ml) water

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