Posted in Recipes

Vegan Dip Pasta

I have always enjoyed making something then changing it up to turn it into something else. When I made this dip, (see previous weeks post) I couldn’t wait to see all the ways I could use it and of course since I love pasta my mind went there and came up with today’s recipe to share.

I did use lentil pasta, making this an even higher in clean protein plus stabilizing your blood sugar, heart healthy, lowers cholesterol, digestion, and works great for all who need to eat gluten free food, but any of your favorite will work too.

I also found doing the vegan dip a day ahead of time then saving it in a jar made this a meal that can be made in less than 30 minutes and if the salad is made in the morning before you head out something cool and tasty to come home to or taken to a BBQ later.

I added the recipe for the raw vegan dip to this post for those who don’t feel like scrolling. (Please see the recipe below)

Raw Vegan Veggie Dip:


1-5 cloves garlic

1 15 ounce can of chickpea rinsed and drained

2 lemons juiced

2 cups spinach

1/2 – 1 full cup Kalamata olives

2 stems fresh basil

1 small bundle Italian parsley

1 teaspoon of salt

2 tablespoon apple cider vinegar

1/4 cup olive oil

1 yellow squash

1 zucchini

3 roma tomatoes

Salt and black pepper per taste

1 drop Oregano oil

2 drops Rosemary

4 drops Fennel oil

3 drops Basil oil

Red pepper oil per taste for on top


2 red and orange bell peppers

1/2 cup of almond or pine nuts (these nuts make a very nice addition)

Put all chopped ingredients except essential oils into a blender and pulse until smooth. When dip is smooth add essential oils one drop at a time to taste. You do not have to use all the recommended drops, top with the red pepper oil.

Lentil Pasta, Raw Vegan Dip, Tomatoes, Kalamata olives and Artichoke hearts

Vegan Dip Pasta

Time 20 minutes or less if using already made dip Serves 5-6

1 box of pasta cooked per package directions

Raw vegan dip per taste

Kalamata olives cut in half and per taste

1 small jar of marinated artichoke hearts drained

Cherry or any small tomatoes per taste and if desired cut in half

Feta cheese crumbled per taste for on top (can use vegan)

After cooking pasta per package directions assemble the salad and top with feta then enjoy.

This is a great summer side salad or filling and healthy enough for a nice light cool main course and if you want to get creative the skies the limits for what you put in it.


Hi, I'm Gwyn a entrepreneur, mom of 2 and a grandma of 2! I had been married for a long time to an abusive alcoholic, this left me feeling broken and forgetting who I really was. I started gwyns day 1 as a way for me to share the awesome way God can heal, restore and give a wonderful life full of purpose and joy. My greatest passion is my family but also helping others . With this blog I hope to share uplifting quotes and stories for a healthy mind body and soul life style, as well as fun with crafts and recipes. Here is my mantra and the whole reason for the name of this blog, what a great reminder that every day is a brand new day we can start fresh and do better. Day One Matthew West from the album Live Forever Buy on Amazon | iTunes

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