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

Creamy Cilantro Dressing

• 1/2 cup Forager Project Unsweetened Plain Cashewmilk Yogurt
• 1 cup fresh cilantro
• 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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