This blog generally focuses on desserts and sweet snacks, but believe it or not, I actually eat food that doesn’t include chocolate chips or flax seeds. Behold! A dish you can share with your non vegan friends that won’t scare them away. This dish makes up to 5 servings. It’s great over time and has made its way through many roadtrips because you don’t need to heat it up. It’s a healthy alternative to the fast food chains you would typically choose while on the road.
This pasta salad can be made with quinoa instead of rotini for a healthier, nuttier version. This recipe calls for apple, which I personally love, but you can use without as well.
First, dice up your veggies: 1 zucchini, 5 stalks of celery, 1 red bell pepper, 1 orange bell pepper, cilantro, 1 purple onion, and as much garlic as you desire.
Second, soak veggies in balsamic.
Add salt (more than you normally would, as it is also for preserving the food. About a tablespoon)
Coat veggies with about 1/8 of olive oil and add as much pepper as you’d like.
Next, add the pasta. In this recipe, there is a box and a half or tri colored rotini to make about 5-6 large servings
Set in fridge for at least an hour to soak up the flavors. Enjoy!