Vegan Pasta Salad

Fresh and Flavorful: Say Hello to Our Vegan Pasta Salad!

Fresh and flavorful! This vegan pasta salad will have you craving it long after it’s gone. Be inspired with seasonal veggies to brighten up any mealtime. Be warned: the creamy poppy dressing is habit forming!

This is a great dish for summer or fall parties and a crowd favorite no matter what season.

Shopping List:

• 1 Cup Brussel Sprouts, halved or quartered

• 1 Leek, sliced

• 1 Cup sweet potatoes chopped

• 1 Cup mushrooms, halved or quartered

• 4 Cloves garlic, chopped

• 2 Tablespoons Olive oil

• 1 Teaspoon Salt

• 16 oz. Pasta

  Vegan Creamy Poppy Seed Dressing

• 1/4 Cup Vegan Mayo

• 3 Tablespoons Olive oil

• 2 Tablespoons Apple cider vinegar

• 2 Tablespoons Agave

• 1 Tablespoon Dijon mustard

• 1 Tablespoon Poppy Seeds

• 1/2 Teaspoon salt

• 1/2 Teaspoon Onion powder

• 1/4 Teaspoon Sriracha for spicier version

Instructions:

1. Preheat the oven to 400 degrees

2. Cut all veggies and garlic and put them on a sheet pan. Pour the olive oil on top and sprinkle salt on top and toss.

3. Roast veggies at 400 for 20-25 min or until sweet potatoes are cooked through and veggies are browning. ( If you have an air fryer the Brussel sprouts are amazingly crispy on 370 for 8 minutes).

4. While veggies are cooking, boil pasta. Cook according to package directions. Drain, rinse and allow to cool.

5. Next, combine all dressing ingredients in a bowl and whisk.

6. After veggies are done roasting remove from oven and allow to cool for a few min.

7. Finally, in a large bowl add veggies to pasta and stir in dressing.

   Add in options depending on season: Roasted pear, pecan, pineapple, cashew.

   Enjoy!