Ingredients
The following ingredients have 6 Servings
- 6 ounces dry whole-grain elbow macaroni
- 2 cups green beans, cut into ½-inch dice (12 ounces)
- 2 medium carrots, peeled and cut into ½-inch dice (1 cup)
- 2 cups chopped romaine lettuce (½-inch pieces)
- 1 cup roughly chopped red cabbage
- 1 cup halved cherry tomatoes
- ½ cup red onion, cut into ¼-inch dice
- ¼ cup finely chopped fresh parsley
- 2 whole pepperoncini, sliced (optional)
- 1 cup 1-inch raw cauliflower florets (about 4 ounces)
- ¼ cup almond flour
- 3 tablespoons nutritional yeast
- 1 tablespoon white wine vinegar
- 1 teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ¼ teaspoon yellow mustard
- ¼ teaspoon sea salt
- ⅛ teaspoon dried marjoram
- Freshly ground black pepper
Instruction
- Bring a large pot of water to a boil. Add pasta, and cook according to package directions. Five minutes before you expect the pasta to be done, add green beans and carrots to the pot. Return water to a boil, and continue to cook until pasta and veggies are tender. Drain and transfer pasta, green beans, and carrots to a large serving bowl.
- To make the dressing, in a blender, combine the cauliflower, almond flour, nutritional yeast, vinegar, garlic, Italian seasoning, mustard, salt, marjoram, pepper, and 1 cup of water. Blend 5 to 7 minutes or until smooth.
- Transfer the dressing to a saucepan and cook on medium heat for 4 to 5 minutes to thicken. Remove pan from heat and let dressing cool.
- Add the dressing, lettuce, cabbage, tomatoes, and onion to the pasta mixture, and toss to coat.
- Garnish with parsley and pepperoncini (if using) right before serving.
