Health Warrior's Buddha's Pasta Salad (Gluten-Free, Vegan) | My Baba



  • 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.

About The Author

Health Warrior

Health warrior is a mum of three and has been passionately living the healthy life for the past 11 years. Having lived in both New York and London, she has amassed a wealth of knowledge about health and nutrition products and that has helped transform her and her family and is thrilled to finally have an outlet to be able to share her tips. Health Warrior also brings us the highlights and picks from all the best food blogs out there, May you all live long and have fun!

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