Lemon Basil Dressing and Plant-Based Pasta Salad Recipe, Nut Free Oil Free!

pasta

🥗Healthier: zucchini noodles

💰Cheaper: whole grain pasta

Zucchini noodles reduce carbs and calories while whole grain pasta is budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is heart-healthy, while canola oil is often less expensive.

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: grated parmesan

Brewer's yeast offers similar flavor, while parmesan is a common substitute.

avocado

🥗Healthier: mashed peas

💰Cheaper: sunflower seeds

Mashed peas provide creaminess, while sunflower seeds are budget-friendly.

Cook pasta according to package instructions.

Chop half an onion, half a green pepper, and half a red pepper.

Make the dressing by blending two cups of white beans, quarter cup of nutritional yeast, one tablespoon of dried basil, juice from one lemon, one to two cloves of garlic, and one cup of water until smooth.

Drain pasta and rinse with cool water until cool to the touch.

In a large bowl, combine pasta, chopped vegetables, and one to two cups of dressing, starting with one cup and adding more as needed.

If serving immediately, add greens or other veggies; if storing for later, fold in greens afterwards for freshness.

Top with extra dried basil and green onion for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens