Chopped Vegan Pasta Salad with Creamy Dressing

forksoverknives.com

Rebecca Clark

subheading: SALAD:

6 ounces dry whole-grain elbow macaroni

2 cups green beans, cut into ½-inch dice (12 ounces)

2 medium carrots, peeled and cut into ½-inch dice (1 cup)

2 cups chopped romaine lettuce (½-inch pieces)

1 cup roughly chopped red cabbage

1 cup halved cherry tomatoes

½ cup red onion, cut into ¼-inch dice

¼ cup finely chopped fresh parsley

2 whole pepperoncini, sliced (optional)

subheading: DRESSING:

1 cup 1-inch raw cauliflower florets (about 4 ounces)

¼ cup almond flour

3 tablespoons nutritional yeast

1 tablespoon white wine vinegar

1 teaspoon garlic powder

½ teaspoon Italian seasoning

¼ teaspoon yellow mustard

¼ teaspoon sea salt

⅛ teaspoon dried marjoram

Freshly ground black pepper

Directions at forksoverknives.com

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