Photo/article via Creative Inspirations Photography. The recipe comes from Loves Veggies and Yoga.

Raw Pasta Salad with Creamy Lemon & Herb Dressing


For the Salad:
1 zucchini, spiralized
1/2 c mixed vegetables (carrots, broccoli, green beans, cucumber slices, radishes, tomatoes, peapods, bell peppers, whatever you have on hand)

Optional: 1/2 c protein (edamame, diced tofu, garbanzo/white/navy/cannelloni beans, quinoa, etc.)

For the Dressing:

1/4 c mayo (Vegenaise)
2 – 3 tbsp maple syrup, agave, or brown rice syrup
1 tbsp lemon juice
1 tsp EVOO
1 tsp basil (fresh or dried)
1/2 tsp dill
1/2 tsp fresh-ground pepper, or to taste
pinch salt, optional

Stir to combine

Directions:

Spiralize the zucchini.
Add the diced vegetables and protein.

Coat and toss with dressing. Doing this 15-20 minutes prior to eating will allow the dressing to soften the noodles and give them a more cooked taste and texture. Or simply mircowave the entire plate of food for 30 seconds if you want a “hot meal”.

Feel free to use the left over dressing as a dipping sauce!

Yields: 2 healthy sized plates of food, or 3 more medium sized plates, or 7-8 spring rolls.

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