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Creamy Gluten-Free Sunflower Cranberry Pasta Salad Recipe

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Creamy Gluten-Free Sunflower Cranberry Pasta Salad
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Ingredients

  • Creamy Gluten-Free Cranberry Pasta Salad
  • 12 oz gluten-free pasta of choice
  • oil of choice (I use avocado oil)
  • 1 c vegan mayonnaise (I use Vegenaise)
  • 1 c vegan sour cream (I use Tofutti Better Than Sour Cream)
  • 2 T agave syrup or other vegan sweetner
  • 1 t garlic powder
  • 1/2 t ground black pepper
  • 1/2 t ground chipotle or ancho chile
  • 2 T apple cider vinegar
  • 3 T non-dairy milk (I use cashew milk)
  • 2 c fresh or thawed frozen peas
  • 1 1/2 c dried cranberries
  • 1 c raw, unsalted sunflower seeds
  • small handful fresh basil leaves, chopped
  • 1 - 15 oz can dark red kidney beans, drained and rinsed
  • 1 small crown of broccoli, cut into bite-sized florets
  • Optional:
  • 1 c spinach, chopped
  • 10 oz container of grape tomatoes, halved into teardrops

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1002g
Calories 1597  
Calories from Fat 386 24%
Total Fat 45.87g 57%
Saturated Fat 4.69g 19%
Trans Fat 0.0g  
Cholesterol 2mg 1%
Sodium 1598mg 67%
Potassium 2197mg 63%
Total Carbs 268.02g 71%
Dietary Fiber 52.9g 176%
Sugars 143.14g 95%
Protein 53.88g 86%
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