Prep 20 mins
Cook 20 mins
Turn an otherwise ordinary pasta salad dish into a small feast with nutritional yeast! One Saturday night I was looking at Joanne Stepaniak's cookbook "The Saucy Vegetarian" and searching for ideas for a meal that would be somewhat fast, easy and not boring. I wanted it to be versatile enough that I could eat it warm or cold, for lunch or dinner, and for a couple of days since I'm not opposed to leftovers. Enjoy this recipe I put together with the help of a wonderful cookbook.
- 1 cup spiral shaped pasta
- 8 ounces French style green beans
- 8 ounces sliced carrots
- 8 ounces chickpeas
- 2 tablespoons chopped pecans
- 1 tablespoon chopped raw almonds
- 1⁄2 teaspoon dried parsley (for dressing)
- 1⁄8 teaspoon ground black pepper (for dressing)
- 1⁄4 cup extra virgin olive oil (for dressing) or 1⁄4 cup safflower oil (for dressing)
- 2 tablespoons wine vinegar (for dressing)
- 1 tablespoon fresh lemon juice (for dressing)
- 2 teaspoons Dijon mustard (for dressing)
- 2 teaspoons nutritional yeast flakes (for dressing)
- 1 teaspoon sugar (for dressing)
- 1⁄2 teaspoon crushed garlic (for dressing) or 1⁄2 teaspoon garlic powder (for dressing)
- 1⁄4 teaspoon paprika (for dressing)
- 1⁄8 teaspoon dry mustard (for dressing)
- 1 pinch salt (for dressing)
- Cook pasta according to the directions on the box, then drain, cold water rinse, and set aside in a medium or large bowl.
- Combine all the ingredients for the dressing in a small or medium bowl. Stir it with a wire whisk until well blended.
- Open, drain, and cold water rinse the cans of green beans, carrots and chickpeas. Add them to the pasta along with the chopped pecans and raw almonds. Stir the mixture gently but well.
- Add the dressing to the pasta-mixture and also stir gently but well.
- Serve at once or put the bowl in the refrigerator to chill if not serving immediately.
- (This dish can also be warmed for one to two minutes in the microwave.) Enjoy!