Servings: 8 Calories: 118 Carbs: 21g Protein: 4g Fat: 1g
3 cups gluten-free pasta, cooked (we used chickpea pasta)
1 cup bell pepper, diced
1 cup cherry tomatoes, sliced in half
1 cup English cucumber, diced
1 cup arugula
1 cup corn (you can use fresh or frozen corn that has been thawed)
1 handful of sprouts
2 tablespoons Balsamic Vinegar
2 tablespoons Dijon mustard
2 tablespoons Walden Farms Pancake Syrup
½ tablespoon olive oil
½ teaspoon black pepper
- Cook pasta in advance and let cool in the fridge for 1-2 hours.
- Prepare dressing by mixing all dressing ingredients together. Set aside.
- Combine all pasta salad ingredients together in a large mixing bowl. Add dressing and fold into
salad until it is well combined.
- Pasta salad can be eaten right away or stored in fridge or freezer in Tupperware containers.