Spring is here, and what better way to celebrate than with a fresh and colorful plant-based pasta salad?

This Plant-Based Spring Pasta Salad with a Tangy Mustard Dressing is full of nutrient-dense vegetables that provide antioxidants, vitamins, minerals, and fiber to support your health and wellness. Antioxidants are compounds that help protect your cells from damage caused by free radicals, which can lead to inflammation, aging, and disease. Some of the best sources of antioxidants are fruits and vegetables, especially those with bright colors, such as red, orange, yellow, green, and purple.

This plant-based spring pasta salad is easy to make and customize according to your preferences. You can use any kind of pasta you like, such as whole wheat, gluten-free, or chickpea pasta. You can also swap the quinoa for rice, couscous, or barley. The dressing is a simple but delicious combination of brown mustard, olive oil, lemon juice, maple syrup, balsamic vinegar, garlic, salt, and pepper. It adds a tangy and sweet flavor to the salad that complements the crisp and tender vegetables.

This recipe makes two servings, but you can easily double or triple it if you want to make it for a larger crowd. It’s perfect for a picnic, a potluck, or a weekday lunch. You can enjoy it cold or at room temperature, and store the leftovers in an airtight container in the refrigerator for up to three days.

Ingredients

• 2 cups of cooked pasta of your choice
• 2 cups of cooked quinoa
• 4 cups of organic salad greens
• 1 cup of cherry tomatoes, halved
• 1/4 cup of sliced olives
• 1/4 cup of diced red onion
• 1/4 cup of chopped parsley
• 1/4 cup of brown mustard
• 1/4 cup of olive oil
• 1/2 of a lemon, juiced
• 3 tablespoons of maple syrup
• 2 tablespoons of balsamic vinegar (optional)
• 2 teaspoons of minced garlic
• Salt and pepper to taste

Instructions

1. In a large bowl, toss the pasta and quinoa together.
2. Add the salad greens, cherry tomatoes, olives, onion, and parsley, and toss gently to combine.
3. In a small bowl, whisk together the mustard, olive oil, lemon juice, maple syrup, balsamic vinegar, garlic, salt, and pepper.
4. Drizzle the dressing over the salad and toss well to coat.
5. Serve immediately or refrigerate until ready to eat.

Tips and Variations

• You can use any vegetables you like in this salad, such as cucumbers, carrots, bell peppers, broccoli, or corn.
• You can add some protein to this salad, such as chickpeas, tofu, tempeh, or vegan cheese.
• You can adjust the amount of dressing to your liking. You can also make it ahead of time and store it in a jar in the refrigerator for up to a week.
• You can garnish this salad with some toasted nuts or seeds, such as almonds, walnuts, sunflower seeds, or pumpkin seeds.

I hope you like this blog post. If you have any questions or feedback, please let me know. 😊