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:
Ingredients
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
Optional
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.
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.
