Sundried Tomato, Pistachio, Kale, Mushroom, & Black Olive Pasta Salad

w/a Cheezy Garlic, Basil & Thyme Hummus Vegan Dressing

Photos & Recipe By: Dr. Akala Lemus, D.C. 9/7/2018

Salad Ingredients:

• 2 cups Conchiglie (shell) pasta, cooked

• 2-3 leaves kale, finely chopped

• 2-3 stalks of celery, diced

• 1 large carrot, thinly chopped

• 1/3 can garbanzo

• 1 cup sun dried tomato, chopped

• 4-5 medium sized mushrooms, sliced

• 1 cup pistachios

• ½ can of large black olives, for topping off

Basil & Thyme Dressing:

• 1/2 cup veganise

• 3/4 can garbanzo

• 1 cup walnut

• juice of 1/2 lemon

• 1 garlic clove

• 3 Tbsp nutritional yeast

• 1 pkg fresh basil

• 2 Tbsp dijon

• 1 tsp thyme

• 2 Tbsp coconut aminos

• Salt and pepper to taste

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