Summer Pasta Salad
Ingredients
- 8 oz whole grain pasta
- 1 cup cherry tomatoes halved
- 1 cup Persian or English cucumber diced
- 1 cup corn kernels fresh or thawed
- 2 –3 tablespoons fresh parsley chopped
Dressing
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 2 tablespoons cashew cream
- 1 small garlic clove finely minced or grated
- 1 teaspoon maple syrup optional
- Salt and black pepper to taste
Instructions
- Cook the pasta according to package directions. Drain and allow to cool.
- Place the tomatoes, cucumber, corn and parsley in a large bowl.
- In a small bowl, whisk together the vinegar, lemon juice, Dijon mustard, cashew cream, garlic, maple syrup, salt and pepper.
- Add the cooled pasta to the vegetables and pour the dressing over top.
- Toss gently until everything is evenly coated.
- Chill before serving for the best flavor.
I started out over 10 years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
