Garden Pasta Salad

Servings: 8 Calories: 118 Carbs: 21g Protein: 4g Fat: 1g

Pasta Salad:
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

  1. Cook pasta in advance and let cool in the fridge for 1-2 hours.
  2. Prepare dressing by mixing all dressing ingredients together. Set aside.
  3. Combine all pasta salad ingredients together in a large mixing bowl. Add dressing and fold into
    salad until it is well combined.
  4. Pasta salad can be eaten right away or stored in fridge or freezer in Tupperware containers.
  5. Enjoy!

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  1. Stephanie M Smith on August 11, 2019 at 3:07 pm

    Hi! We just made your Garden Pasta Salad, and your Sloppy Joe’s made with the peach barbeque sauce. We absolutely loved them both. So flavorful and filling!

    We are making the blueberry protein muffins tonight. They will be our healthier choice when we want a sweet baked treat.

    Can’t wait to try more of your recipes. We have pics and will post in a second.

    David and Stephanie Smith

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