Featured Recipe: Dill-icious “Chicken” Pasta Salad (Vegan, Dairy Free)
Featured Recipe: Dill-icious “Chicken” Pasta Salad (Vegan, Dairy Free)
Enjoy this refreshing Dill-icious salad on a hot summer’s day as a perfect addition to any BBQ or picnic. Not to mention, it doubles as a great pre-workout meal!
Servings: 10 Servings
Ingredients
Salad
- 8 Cups Organic Brown Rice Fusilli
- 1 Pack “Gardein” Chick’n Scaloppini (285g)
- 1 Organic Red Bell Pepper (Large, Diced)
- 0.5 Organic Onion (Large, Sliced)
- 1 Organic Carrot (Large, Julienne)
- 0.5 Cup Fresh Organic Basil (Finely Chopped)
- 1 Cup Fresh Organic Dill (Finely Chopped)
Dressing
- 1 Cup Organic Cashews
- 2 tbsp Dijon Mustard
- 2 tbsp “Canadian Heritage Organics” Maple Syrup
- 0.25 Cup “Filsinger’s” Apple Cider Vinegar
- 0.25 Cup Nutritional Yeast
- 0.5 Organic Onion (Large)
- 2 Cloves Organic Garlic
- Black Pepper to Taste
- Sea Salt to taste
- 0.5 Cup Water
Instructions
- Cook your pasta in salted boiling water until al dente and allow to cool.
- Cook your “Gardein” Chick’n Scaloppini according to bag instructions and cut into strips.
- Prep the remaining ingredients and combine everything in a large bowl.
- In a blender, combine the sauce ingredients and pour over the pasta salad.
- Mix thoroughly and enjoy cold.
Notes
Each Serving Contains (Without Added Salt):
391 calories; 15 g protein; 11 g total fat (0 g trans fat); 61 g total carbohydrates (7 g of sugar); 222 mg sodium
391 calories; 15 g protein; 11 g total fat (0 g trans fat); 61 g total carbohydrates (7 g of sugar); 222 mg sodium