Ingredients
Scale
- 2 cups raw whole wheat pasta (you can also use gluten free pasta)
- 1 cup shelled edamame
- 1 cup yellow, red and orange grape tomatoes, sliced
- 1 cup frozen or canned corn
- 1/2 cup canned white beans
- 1/2 cup GO Veggie! Vegan Mozzarella Shreds
- For the dressing:
- 1/3 cup GO Veggie! vegan cream cheese alternative
- 12 large basil leaves
- 1/4 cup chopped walnuts
- 1 clove garlic
- 3 tbsp rice or apple cider vinegar
- Juice of 1 lime
- 1 tbsp extra virgin olive oil
- 1 tsp maple syrup
- 1/4 tsp salt (or to taste)
Instructions
- Cook pasta following the directions on the box, leaving it slightly al dente. Drain well and set aside
- While the pasta cooks, prepare the dressing. Combine all the ingredients in a blender and blend until smooth and creamy. Refrigerate until ready to use
- To assemble the salad, combine cooked pasta, edamame, sliced tomatoes, corn, white beans and Mozzarella Shreds in a large bowl. Add dressing and toss well
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Salad
- Cuisine: Kosher / Vegan