Rainbow Pasta Salad with Creamy Italian Dressing (vegan, gluten free, grain free)
Ingredients
- 8 oz rotini or fusilli pasta, cooked according to package instructions
- 2 cups cherry tomatoes, halved sub vine ripen tomatoes-chopped
- 2 cups cucumbers, diced
- 1 cup orange bell pepper, diced
- 1/3 cup kalamata olives, pitted and chopped
- 1 avocado, diced
- 1/2 mango, diced
- 1 handful arugula
Creamy Italian Dressing
- 3 tbsp tahini
- 1/4 cup lemon juice
- 2 tsp olive oil
- 1 garlic clove, minced
- 3 tbsp filtered water
- 1 tbsp Italian seasoning
- 1/2 tsp sea salt
- 1/4 tsp pepper
- 1/4 tsp chili flakes
Instructions
- Cook pasta according to package instructions, rinse with water (if needed) drain and allow to cool.
- In a small bowl mix all dressing ingredients together until smooth and set aside.
- In a large combine all the pasta salad ingredients and top with the dressing.
- Mix until well combined and enjoy!