Health Warrior’s Buddha’s Pasta Salad (Gluten-Free, Vegan) Health Warrior 23 July, 2014 Food, Recipes Ingredients: Salad 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 Dressing 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 Directions: 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.