Creamy Mediterranean Pasta Salad

I made a smaller serving of this pasta salad because it has fresh ingredients so it wont last more than 1- 2 days in the fridge. This makes a great lunch, or make a bigger batch and bring it to a potluck this summer!  

What You’ll Need:

  • 2 cups uncooked pasta (*I used brown rice rotini pasta, see note below)
  • 1 chopped broccoli crown
  • 1 can navy beans, drained and rinsed
  • 3/4 cup organic cherry tomatoes, cut into halves
  • 1 6″ piece cucumber (or 1 small cucumber), diced
  • 1 tbsp capers
  • 5 sundried tomatoes, chopped
  • 5 kalamata olives, chopped
  • 2 cups fresh organic arugula (optional)

For the dressing:

  • 1/2 c. veganaise
  • 1 tbsp dijon mustard
  • 2 tsp dill
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp nutritional yeast

Note:

* I used a gluten-free brown rice rotini pasta, which was delicious when I made it however the leftovers had a strange texture because it was gluten-free pasta. If you use gluten-free pasta and have leftovers, you may want to let it sit out for a few minutes before serving or microwave it for a few seconds just to soften the gluten-free noodles. If you use regular pasta, disregard this.

To Make:

Cook the pasta according to its package instructions. Once done, drain the pasta in a strainer and rinse the noodles with cold water for 30 seconds, tossing the pasta with your hand (it will eliminate the slime from cooking pasta).

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Add rinsed navy beans, cherry tomatoes (halved), diced cucumber, chopped broccoli crown pieces, capers, tomatoes, chopped sundried tomatoes and chopped olives.

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In a small dish combine veganaise, dijon mustard, dill, garlic powder, onion powder, nutritional yeast, salt and black pepper. Add to your salad mixing bowl and stir all ingredients together. Serve atop a bed of arugula (optional but makes for a lovely presentation). Enjoy!

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