Ingredients
- 16 oz gluten free rotini, cooked and cooled
- 1 medium zucchini, sliced
- 1 medium yellow squash, sliced
- 6 oz cherry tomatoes, halved
- 3/4 cup curly parsley, finely chopped
- 1/2 small red onion, finely chopped
- 1 large red bell pepper, diced
- 14 oz jumbo black olives, halved
Lemon Poppyseed Dressing
- 1/2 cup plain unsweetened vegan yogurt
- 2 large lemons, zested and juiced
- 2 tbsp maple syrup
- 2 tbsp apple cider vinegar
- 1 tbsp poppyseeds
- 1 tbsp dijon mustard
- 1/4 tsp salt
- 1/2 tsp garlic powder
Method
- 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.
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.