Healthy Pasta Salad

Even though we’re at the end of summer that doesn’t mean it’s time to go back to old habits. Even a bbq sides can be healthy! Here?s a great way to make a pasta salad sans the fatty mayo dressing. I also like using quinoa pasta, because it doesn’t leave me feeling heavy and bloated since it’s gluten free. Cheers to a great Labor Day!

RECIPE:

Serves 4-6

1 whole roasted organic chicken – shredded

1 cup fusilli quinoa pasta – cooked

1 bunch asparagus ? roasted

¼ cup shredded carrot

2 cups slaw mix (shredded red & green cabbage)

½ cup cherry tomatoes

½ lemon – zested

1 avocado ? small dice

S&P

Dressing:

1 tbsp wholegrain mustard

½ lemon ? juiced

¼ cup olive oil

DIRECTIONS:

Whisk mustard and lemon whilst adding oil to incorporate. Add drizzle of cold water if too thick at end of whisking. Add crushed black pepper.

To Assemble: add all salad ingredients together in a large mixing bowl and drizzle vinaigrette in to coat. Toss gently.

Taste and season with S&P.

All recipes are made with the finest quality farmers? market whole foods, natural and non-processed ingredients as much as possible.