Morning made simple

Bright and colorful pasta salad drizzled with a creamy cilantro dressing is a perfect side dish for summer. This cold pasta salad is healthy, flavorful, and packed with fresh vegetables. The dairy-free cilantro sauce is a nice fresh break from heavier dressings and the usual Italian pasta salad recipes. This is a great meal option for vegetarians or vegans. For those who are not gluten-free, you can substitute with classic penne pasta.


  • 8 ounces of gluten-free penne pasta, cooked according to the package
  • 1 medium cucumber, diced
  • 1 medium red bell pepper, diced
  • 1 medium yellow bell pepper, diced
  • 1 cup cherry tomatoes, sliced in half
  • 1/2 medium red onion, finely chopped
  • 1 can (14.5 ounces) of chickpeas, drained and rinsed
  • 1/2 cup Forager Project Unsweetened Plain Cashewmilk Yogurt
  • 1 cup fresh cilantro, with most of the stems removed
  • 1/2 lime, juiced
  • 1-2 cloves of garlic
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • In a large bowl, combine your diced vegetables and pasta together and mix.
  • In a high powered blender or food processor combine yogurt, cilantro, lime, garlic, olive oil, salt and pepper and pulse until smooth and creamy.
  • Divide your pasta salad into bowls and drizzle your blended yogurt dressing on top. Toss and garnish with fresh cilantro.
  • Note: We recommend waiting to add your dressing until a couple minutes before serving to avoid pasta getting soggy.