Confetti Pasta Salad Recipe

by Marni Wasserman
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1 package of brown-rice pasta (Tinkyada is the best brand)
2 carrots, chopped into small pieces
2 stalks celery, chopped into small pieces
1 red pepper, chopped into small pieces
1 handful of snap peas, cut into slices
1 handful spinach, chopped into small pieces
Optional: 1 can organic chickpeas — (Eden Organics) rinsed and drained
3 tbsp extra-virgin olive oil
2 tbsp apple cider vinegar
2 tsp grainy Dijon mustard
1 clove minced garlic
salt and pepper to taste
1.Have all of your veggies, chopped and ready to go, in separate bowls.
2.Cook pasta to instructions on package, then rinse under cool water to
drain any excess starch.
3.Place pasta into a large bowl.
4.In a large bowl, whisk the dressing ingredients. Then add the cooked
pasta and chopped up veggies and mix together.
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