Spring Pasta Salad

I really love pasta, like really. I wish I liked it less to be honest. This pasta salad is definitely one of my favorites because it’s super light and refreshing. The tricky part is because it’s so light I can easily eat three bowls of it in one sitting, haha! However, it makes for a great addition to any cookout or spring time gathering, plus it is incredibly simple and quick to make!

Spring Pasta Salad

Serves 4

Ingredients

1, 12 ounce box of jovial gluten free fusilli (or pasta of choice) 

1 ,12 ounce bag of frozen shelled edamame

1, 12 ounce bag of frozen sweet white corn 

1 pint of cherry tomatoes, halved 

1 bunch of green onions, diced small 

1/2 cup of chopped fresh basil 

1/8 cup nutritional yeast

Juice from one whole lemon 

1/8 cup olive oil

1/2 teaspoon herbamare (or sea salt) 

1/4 teaspoon black pepper

1/4 teaspoon garlic powder 

Optional topping: diced avocado

Directions

1. Cook your pasta according to pasta directions.

2. While your noodles cook, begin chopping and putting all of the other ingredients together in a mixing bowl.

3. Add your cooked noodles to the rest of the ingredients and toss well.

4. Season to taste.

5. Serve immediately or store in the refrigerator, but please note that gluten free noodles typically do not keep well or make for good leftovers.

Enjoy!

xo,

Emma