Easy, Vegan Gluten-free Pasta Salad Recipe

Eating lighter helps your body to shift into higher energetic frequencies, allowing you to let go of toxins that block up your energy field and helping you step into a happier, healthier you.

With that in mind, I try to include veggies in every way possible when I make meals for my family. I was trying to get my 12yo to eat microgreens, but she wasn't having it.  So, I made this pasta salad and tossed the microgreens in, and she ate them up without batting an eye.

Some social media friends asked for the recipe, so I'm offering it here. Enjoy!

With Love, 
Deborah Lighthart

Easy, Vegan, Gluten-free Pasta Salad

Prepare 1 box gluten-free pasta as directed on package. Rinse with cold water.

Add micogreens (or chopped fresh spinach), tiny tomatoes, sliced cucumbers, diced peppers, diced onions, finely chopped garlic and 1/2 bottle balsamic vinaigrette salad dressing.

In the past, I've also been known to add chickpeas, tofu chunks, edamame, shredded carrots, parmesan cheese (vegan or dairy, depending on the audience) and other random delicious sounding things. Feel free to get creative!

Stir together and chill to your desired temperature. (Personally, I eat most things at room temperature, partly because I have sensitive teeth and partly because I heard that food digests better that way).

Here are some of the products that I use (the greens are from my sister's family farm. It's called "Common Ground Gardens." It's in Germantown, WI. It's the best. Oh yeah, that's definitely a shameless plug for my sister's amazing organically grown produce. You can CHECK IT OUT HERE,  if you're interested):

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