Gluten Free Vegan Lemon Poppyseed Pasta Salad
A bright and creamy vegan pasta salad that is perfect for summer. It is subtly sweet, perfectly zesty, and loaded with in-season produce.
Servings 6 serving
Calories 444kcal
Ingredients
- 16 oz gluten free rotini cooked and cooled
- 1 medium zucchini sliced
- 1 medium yellow squash sliced
- 6 oz cherry tomatoes halved
- ¾ cup curly parsley finely chopped
- ½ small red onion finely chopped
- 1 large red bell pepper diced
- 14 oz jumbo black olives halved
Lemon Poppyseed Dressing
- ½ cup plain unsweetened dairy free yogurt
- 2 large lemons zested and juiced
- 2 tbsp maple syrup
- 2 tbsp apple cider vinegar
- 1 tbsp poppyseeds
- 1 tbsp dijon mustard
- ¼ tsp salt
- ½ tsp garlic powder
Instructions
- After the noodles have cooled, give them a quick rinse and make sure to drain really well. Transfer the noodles to a large mixing bowl. Add in the remaining salad ingredients.
- Add all ingredients for your dressing to a medium jar and use a fork to whisk and combine. Season to taste to adjust for desired sweetness and tartness. Pour the dressing over the salad and toss to coat. Let sit in the fridge for at least 30 minutes before serving chilled.
Nutrition
Serving: 1serving | Calories: 444kcal | Carbohydrates: 72g | Protein: 11g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 1212mg | Potassium: 443mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1792IU | Vitamin C: 73mg | Calcium: 102mg | Iron: 3mg
