Buddha’s Pasta Salad

Creamy, gluten-free pasta salad with sprouted mung beans, loads of greens, and a mustard tahini dressing.

Salad
8 oz. (2 cups) gluten-free brown rice fusilli pasta or other bite-sized pasta
½ lb asparagus, cut on the diagonal into a similar size as the pasta
1/2 English cucumber, cubed into a similar size as the pasta
½ cup sprouted mung beans (see full recipe for how to sprout) or cooked chickpeas
½ cup chopped fresh mint
¼ cup finely chopped fresh chives

Dressing
2 tbsp fresh lemon juice
2 tbsp well-stirred tahini
1 tbsp nutritional yeast
1 tbsp white vinegar
2 tsp grainy mustard
1 tsp flaxseed oil or extra-virgin olive oil
1 clove garlic, minced
½ tsp sea salt
½ tsp kelp or dulse granules (optional)
freshly ground pepper to taste
1/3 cup water

View the full recipe at Clean Wellness →