Summer Veggie Pasta Salad

Ingredients

• 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

Prep

• 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.

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