Bright and colorful Pasta Salad drizzled with a Creamy Cilantro Dressing. This dish is healthy, flavorful, and packed summer vegetables. Make this pasta salad gluten-free by substituting with gluten-free pasta.


  • 8 ounces of penne pasta, cooked according to the back of 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
  • ½ medium red onion, chopped
  • 1 can (14.5 ounces) of chickpeas, drained and rinsed

Creamy Cilantro Dressing

  • ½ cup Forager Project Unsweetened Plain Protein Yogurt
  • 1 cup fresh cilantro, with most of the stems removed
  • ½ lime, juiced
  • 4 cloves of garlic
  • 3 Tbsp olive oil
  • ½ tsp salt
  • ¼ tsp pepper


In a large bowl combine your diced vegetables and noodles together and mix.

In a high powered blender or food processor combine your creamy cilantro dressing ingredients and pulse until smooth and creamy.

Divide your pasta salad into bowls and drizzle your dressing on top. Toss and garnish with fresh cilantro.

I recommend not adding your dressing to your pasta salad until you are about to eat it. Adding it ahead of time can make it soggy.

You wouldn't know this wasn't dairy!

Michele L. Seattle, WA

It is fantastic using it in recipes!

Judy H. Marblehead, MA

Truly exceptional.


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