Happy Seasonal Sunday!
This week, we’re diving into the perfect warm-weather dish: a Zesty Plant-Based Pasta Salad loaded with crunchy veggies like broccoli and tossed in a bold, oil-free dressing. It’s refreshing, easy to make ahead and just right for sunny lunches or picnic spreads.
Why You’ll Love It:
- 100% plant-based and oil-free
- Bright, herby flavor
- Full of fresh, seasonal veggies
- Great chilled or room temp
What’s Inside:
- 4 cups cooked pasta (like rotini, fusilli or bowties – cooked and cooled)
- Broccoli florets, lightly steamed or blanched
- Cherry tomatoes, halved
- Cucumbers or zucchini, chopped
- Bell peppers, sliced
- Red onion, grated
Dressing:
- 2–3 tbsp lemon juice (freshly squeezed)
- 2–3 tsp minced garlic
- 1 tbsp dried oregano
- 1 tbsp chopped parsley (curly or flat-leaf)
- 2 tbsp nutritional yeast (adds that savory, cheesy depth)
- ½ tsp crushed red pepper flakes (optional)
- 2–4 tbsp water or unsweetened plant milk (to thin and blend)
- Salt to taste
Whisk all ingredients together until smooth. Taste and adjust lemon or herbs as you like. Let it chill for at least 30 minutes so the flavors can meld beautifully.
Here’s to eating fresh, vibrant and plant-powered this summer!
I started out several 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.
