Fall Pasta Salad
Fall Pasta Salad. Healthy, vegan, gluten free
Ingredients
- 1 16 ounce package of chickpea pasta
- 1 pound shredded Brussels sprouts
- 1 cup chopped raw pecans
- 1 cup cranberries
- Salt and pepper to taste
Dressing:
- 1/4 cup apple cider vinegar
- 2 tablespoons maple syrup
- 2 tsp garlic powder
- 2 tablespoons Dijon mustard
- 1/3 cup olive oil
Method
- Cook the pasta according to package instructions
- Heat a skillet over medium heat, add a little oil, add the Brussels sprouts.
- Sauté for about 5-7 minutes then remove for them to cool.
- Whisk all of the dressing ingredients together in a small bowl
- When the pasta is done, rinse under cool water to cool it down.
- Add to a large bowl
- Then add the pecans, cranberries, Brussels sprouts, and dressing.
- Mix together and serve!
- If you aren’t vegan, add some feta cheese too!