Pasta Salad:

  • 8 oz. (2 cups) gluten-free brown rice fusilli pasta, or bite-sized pasta of choice
  • ½ lb asparagus, cut on the diagonal into a similar size as the pasta
  • ½ english cucumber, cubed into a similar size as the pasta
  • ½ cup sprouted mung beans or cooked chickpeas
  • ½ cup chopped fresh mint
  • ¼ cup finely chopped fresh chives or scallions


  • 2 tbsp fresh lemon juice
  • 2 tbsp flaxseed oil or extra-virgin olive oil
  • 2 tbsp tahini
  • 2 tbsp whole grain mustard
  • 1 tbsp nutritional yeast
  • 1 tbsp white vinegar
  • 1 clove garlic, minced
  • 1 tsp sea salt, plus more to taste
  • ½ tsp kelp or dulse granules (optional)
  • Freshly ground pepper, to taste
  • ⅓ cup water
  1. To Prepare the Pasta Salad: Place sliced asparagus in the colander you are using to drain the pasta. Cook pasta according to package directions in well-salted water (about 8 minutes), drain into sink over colander filled with sliced asparagus (this will cook them slightly), let sit for 1 minute. Rinse with very cold water, drain well. Mix the remaining ingredients for the salad in a large bowl. Add the pasta and asparagus. Set aside.
  2. To Make the Dressing: In a small bowl, whisk all ingredients together, except water. Slowly whisk in water.
  3. To Assemble the Salad: Pour dressing over salad, toss, cover, and refrigerate for at least 1 hour. Once chilled, have a taste and season with more salt, if desired.
  4. Will keep in the refrigerator for up to 3 days. (You may need to perk it up with a little lemon juice after a day as the pasta will absorb quite a bit of the dressing.)

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