Chopped Veggie Salad | Forks Over Knives

Chopped Veggie Salad with Pasta and Creamy Cauliflower Dressing - Click SHOW MORE for the Full Recipe
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INGREDIENTS:
For the salad
-6 ounces dry whole-grain elbow macaroni
-2 cups green beans, cut into ½-inch dice (12 ounces)
-2 medium carrots, peeled and cut into ½-inch dice (1 cup)
-2 cups chopped romaine lettuce (½-inch pieces)
-1 cup roughly chopped red cabbage
-1 cup halved cherry tomatoes
-½ cup red onion, cut into ¼-inch dice
-¼ cup finely chopped fresh parsley
-2 whole pepperoncini, sliced (optional)
For the dressing
-1 cup 1-inch raw cauliflower florets (about 4 ounces)
-¼ cup almond flour
-3 tablespoons nutritional yeast
-1 tablespoon white wine vinegar
-1 teaspoon garlic powder
-½ teaspoon Italian seasoning
-¼ teaspoon yellow mustard
-¼ teaspoon sea salt
-⅛ teaspoon dried marjoram
-Freshly ground black pepper
DIRECTIONS:
1. Bring a large pot of water to a boil. Add pasta, and cook according to package directions. Five minutes before you expect the pasta to be done, add green beans and carrots to the pot. Return water to a boil, and continue to cook until pasta and veggies are tender. Drain and transfer pasta, green beans, and carrots to a large serving bowl.
2. To make the dressing, in a blender, combine the cauliflower, almond flour, nutritional yeast, vinegar, garlic, Italian seasoning, mustard, salt, marjoram, pepper, and 1 cup of water. Blend 5 to 7 minutes or until smooth.
3. Transfer the dressing to a saucepan and cook on medium heat for 4 to 5 minutes to thicken. Remove pan from heat and let dressing cool.
4. Add the dressing, lettuce, cabbage, tomatoes, and onion to the pasta mixture, and toss to coat.
5. Garnish with parsley and pepperoncini (if using) right before serving.
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About Forks Over Knives’ Recipe:
Forks Over Knives recipes and articles are created by a large community of chefs, authors, doctors, and other health professionals representing an array of specialties, from preventive and lifestyle medicine to nutrition, cardiology, psychology, and more.

[@cosmiccreator]

Gonna try that for dinner today - Thank you. You could try whole wheat or lentil pasta instead of white though - far more healthy. Have a lovely day today everyone. ♥♥♥

[@sassymouth2056]

No it’s not FAR more healthy. Marginal improvement at best. Tone down the dramatics.

[@cosmiccreator]

@@sassymouth2056 XD Why so triggered? Eating white pasta is the same as eating white sugar, whole grain pasta is faaaaaaaar more healthy. Also show me some credentials and maybe then I'll consider taking your advice hun! ;)

[@chachagotcontent7404]

They used whole grain elbow macaroni...

[@calisongbird]

Char Tha Vegan it IS whole grain pasta. Pay closer attention.

[@ga709]

Awesome!! Simple and delicious!!

[@helderfaria7689]

Greetings from Portugal. 🇵🇹

[@jaredsheldon3496]

Looks great!

[@JEEROFUKU]

Divine simplicity 🙏🏻🍀💚

[@Anwelei]

This salad is addicting, thank you

[@SunnyBloxOG]

Yummy!!!

[@MsLeonor1968]

❤️☀️🌱

[@nocomment4804]

Replacement for almond flour for someone that isn't made of money?

[@tonibartling3844]

Was wondering about cooked lentils?

[@smallfootprint2961]

I think any kind of "flour" to thicken would do.

[@debbiejones5411]

This took a lot of work and tasted gross.