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Summery pasta salad

Summery pasta salad

Servings: Serves 4
Servings 4 servings

Ingredients
  

  • 2 cups raw whole wheat pasta (you can also use gluten free pasta)
  • 1 cup shelled edamame
  • 1 cup yellow, red and orange grape tomatoes, sliced
  • 1 cup frozen or canned corn
  • 1/2 cup canned white beans
  • 1/2 cup GO Veggie! Vegan Mozzarella Shreds

For the dressing:

  • 1/3 cup GO Veggie! vegan cream cheese alternative
  •  12 large basil leaves
  • 1/4 cup chopped walnuts
  • 1 clove garlic
  • 3 tbsp rice or apple cider vinegar
  • Juice of 1 lime
  • 1 tbsp extra virgin olive oil
  • 1 tsp maple syrup
  • 1/4 tsp salt (or to taste)

Instructions
 

  • 1. Cook pasta following the directions on the box, leaving it slightly al dente. Drain well and set aside
  • 2.  While the pasta cooks, prepare the dressing. Combine all the ingredients in a blender and blend until smooth and creamy. Refrigerate until ready to use
  • 3.  To assemble the salad, combine cooked pasta, edamame, sliced tomatoes, corn, white beans and Mozzarella Shreds in a large bowl. Add dressing and toss well
    Recipe by May I Have That Recipe