Light & Creamy Pasta Salad

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.

Ingredients:

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

HOW TO:

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.

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