• 8 oz. (2 cups) gluten-free brown rice fusilli pasta or other bite-sized pasta
  • ½ lb asparagus, cut on the diagonal into a similar size as the pasta
  • 1/2 english cucumber, cubed into a similar size as the pasta
  • ½ cup sprouted mung beans (see above for how to sprout) or cooked chickpeas
  • ½ cup chopped fresh mint
  • ¼ cup finely chopped fresh chives


  • 2 tbsp fresh lemon juice
  • 2 tbsp well-stirred tahini
  • 1 tbsp nutritional yeast
  • 1 tbsp white vinegar
  • 2 tsp grainy mustard
  • 1 tsp flaxseed oil or extra-virgin olive oil
  • 1 clove garlic, minced
  • ½ tsp sea salt
  • ½ tsp kelp or dulse granules (optional)
  • freshly ground pepper to taste
  • 1/3 cup water


To prepare the salad: Place sliced asparagus in the colander you are using to drain the pasta. Cook pasta according to package directions (about 8 minutes), drain into sink over colander filled with sliced asparagus (this will cook them slightly), let sit for 1 minute. Rinse with very cold water, drain well.

Mix the remaining ingredients for the salad in a large bowl. Add the pasta and asparagus. Set aside and make the dressing.

To prepare the dressing: In a small bowl, whisk all ingredients together except water. Whisk in water. Pour over salad, toss, cover, and refrigerate for at least 1 hour.

Will keep in the refrigerator for up to 4 days.