Quick and easy pasta salads are always fun. This salad is mustard based with a nice and creamy texture. I used Banza noodles for a higher protein option. I love Banza as a brand and as a product! They are an amazing company that I proudly support and on top of that they have delicious pasta and rice made from garbanzo beans which creates a high protein noodle. So win win! You can use type of noodle or brand you like, just thought I would share what I use ;) I’m a weirdo and love Brussel sprouts and broccoli but you can use any veggies that are in season where you live. Enjoy! More pasta recipes here
15 MINUTE PASTA SALAD
1 BOX ROTINI NOODLES *I USED BANZA
1 CUP CHOPPED BROCCOLI
1 CUP CHOPPED BRUSSEL SPROUTS
1/3 CUP SHREDDED CARROT
1 MEDIUM TOMATO
HANDFUL OF SPINACH
1 TABLESPOON HONEY MUSTARD
1 TABLESPOON NUTRITIONAL YEAST
2 TEASPOONS TAMARI OR SOY SAUCE
1 TEASPOON CURRY POWDER
1 TEASPOON PAPRIKA
1/4 TEASPOON TURMERIC
SALT & PEPPER
FIRST RINSE, CHOP AND SLICE ALL THE VEGGIES.
START A POT OF WATER FOR THE NOODLES AND COOK ACCORDING TO THE PACKAGE. DRAIN AND PLACE BACK INTO THE POT REMOVED FROM HEAT TO ALLOW THEM TO COOL.
BY NOW THE VEGGIES SHOULD BE DONE. STICK A FORK IN THEM TO MAKE SURE THEY ARE TENDER. DRAIN THE WATER AND RETURN TO A LOW HEAT.
ADD THE MUSTARD AND THE REST OF THE SEASONINGS AND SAUTE FOR 2-3 MINUTES.
TRANSFER THE NOODLES TO THE PAN OF VEGGIES AND MIX AROUND. ADD THE SPINACH AND COOK UNTIL IT BEGINS TO WILT, ABOUT 2 MINUTES.
ADJUST THE SEASONINGS, SALT, AND PEPPER TO YOUR TASTE.
SERVE WARM OR COLD! IT LASTS IN THE FRIDGE FOR ABOUT A WEEK