The Best Vegan Pasta Salad

Get ready to wow some taste buds - this pasta salad will be a hit at any cookout or summer party! Made with a tangy, creamy mustard vinaigrette, this dish will be a sure favorite among friends and family. Inspired by this recipe by Laura Wright. UPDATE: I updated this recipe to specify unsweetened almond milk.

INGREDIENTS:
Pasta Salad

• 1 lb pasta I used whole-wheat orecchiette
• 1 1/2 Cups Cherry Tomatoes halved
• 1 1/2 Cups Haricots Verts chopped into small pieces
• 1 Cup Finely Chopped Kale

Mustard Vinaigrette

• 6-8 Spring Onions using the white + light green parts
• Juice from 1/2 Lemon or more to taste
• 4 Tbs Unsweetened Almond Milk or any plant milk
• 2 Tbs Extra Virgin Olive Oil
• 2 Tbs Water
• 4 Tsp Dijon Mustard
• Salt + Pepper

INSTRUCTIONS:
Mustard Vinaigrette

1. From the spring onions, take the white bulb + 1/2 inch above bulb, where it starts to turn light green. Roughly chop, and combine with all other ingredients in a high-speed blender. Mix until the vinaigrette has a smooth, creamy consistency.

Pasta Salad

1. Cook pasta according to directions. When finished cooking, drain and set aside to cool.
2. Chop tomatoes and haricots verts, mixing 1 1/2 cups each with pasta once it has cooled.
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5. GET FULL RECIPE>>https://wellandfull.com/2015/05/the-best-vegan-pasta-salad/