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Sweet Peas & Arugula Pasta Salad

March 10, 2017

 

 

Using leftover noodles creates endless opportunities. Last night I made a delicious hot & sour, red curry soup with brown rice noodles (recipe to come)... We consumed all the broth, naturally, but I was left with some extra brown rice noodles.

 

Here you have a simple, clean, cold noodle salad, seasoned with sea salt, pepper, and dressed in a creamy delicious hummus. You might be thinking, hummus? Did she just say that? YES. We use hummus as a dressing in our house on a weekly basis. It's easy to make, but even easier to buy, and it's healthy! We prefer to use oil-free hummus in our house...& if you'd like the recipe for that, comment below and let me know. 

 
Don't feel limited to the veggies I've used in this salad, add MORE, add different kinds, be creative, guys! 

Serves 1

Vegan, gluten-free, oil-free, low-fat

Prep time: 10 minutes 

 

Ingredients:

Brown rice noodles, pre-cooked (soak for 15 minutes in boiled water)

3-4 Cremini mushrooms, quarterd, cooked*

1 Roma tomato, chopped
1/2 c. Frozen peas, thawed
2 c. Baby arugula 

1/8-1/4 c. Hummus 

1 Lemon, juiced 

1 tbsp. Fresh parsely 
Sea salt, to taste
Fresh cracked pepper, to taste

Once your noodles are cooked through, rinse in cold water and drain. Mix the hummus with the fresh squeezed lemon juice. Assemble your bowl by placing the noddles first, followed by the cooked mushrooms, tomatoes, peas, and arugula. Season with salt & pepper, drizzle your dressing on top, and garnish with fresh parsley. Enjoy! 

 

*I saute my mushrooms in a hot non-stick skillet using a couple tsp's of water. Alternatively, you can cook these in the microwave for 90 seconds. Rinse in cold water. 

Peas are an excellent source of plant-based protein, B-vitamins, Vitamin K, Vitamin C and minerals, including magnesium, phosphorous,  potassium, and iron. 

 

 

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