I’ve spent a lifetime sampling various offerings on buffets, smorgasbords, picnics and potlucks. Never have I left raving about a pasta salad. There is an orzo salad with basil, tomato and feta I can get down on, but this pasta salad is far better! Healthy, simple and colorful, what more could you want? Oh, yeah it’s low carb, paleo-friendly, and gluten*, dairy and egg-free. Boom.
In an large bowl combine:
6 -12 oz of cooked and shelled edamame
1/4-1/2 cup sliced sun-dried tomatoes
4 – 6 sliced mushrooms, raw
1-2 cups pasta of choice (black bean rigatoni and red lentil pasta pictured here)
1/3 – 1/2 cup Annie’s Shiitake mushroom dressing* (uses soy sauce that has wheat)
Optional dash of red pepper flakes
*If going gluten-free, instead of pre-made dressing use the following:
1/4 cup olive oil and / or combo sesame oil
4-5 Tbsp apple cider vinegar
4-5 Tbsp Tamari soy sauce
2 dashes of sea salt
1/2 tsp minced garlic or garlic powder
Dr. Maddy Day 