This is pretty much just a quick mish-mash of random ingredients hanging around in the fridge that need to be used up. It’s pretty good on its own or as a simple side dish.
I used leftover brown rice pasta from the night before, but I recommend making the pasta fresh, rinsing it with cold water, setting aside and allowing it to cool.
2 c cooked brown rice pasta (or pasta of choice)
1 1/2 cups grated zucchini (squeeze out extra liquid after grating)
1 1/2 cups of grated carrot
1 Red or Yellow bell pepper, chopped
2 Spring Onions, chopped
1/4 c Pepitas
Salt & Pepper to taste
Prep all ingredients and combine everything in a medium size bowl
Make the light and creamy dressing:
1/4 c plain greek yogurt (lactose free)
1 tsp Apple Cider Vinegar (with the mother)
1 tbsp Dijon Mustard
Combine salad and dressing and coat well. Cover with plastic wrap and refrigerate for about 1 hour before serving.
Garnish with fresh parsley, 1/4 sliced avocado and some hemp seeds. This dish would work well with a small piece of grilled chicken as well.