Summertime Pasta Salad

Ingredients: 

• 3.5 - 4 cups of cooked Vegan pasta. I used flaxseed fusilli.  

**follow the cooking ingredients on the package. Once cooked put in colander to drain and rinse with cold water. Let any excess water drain as you continue to prepare the other ingredients. If you end up making extra pasta, since my measurement is based off cooked pasta, just add a bit more of the other ingredients to compensate or use the remaining pasta for something else.**

Veggies required: 

• 2 carrots, shredded 
• 1/4 - 1/2 celery stalk, diced small. All depends on how big your stalk is. 
• 3/4 red pepper, diced small 
• 1 tbsp minced garlic 

Place all the above ingredients in a large mixing bowl and toss with: 

• 1 TBSP apple cider vinegar 
• 1/8 fresh squeezed lemon + zest (add more at the end to adjust flavour. All depends on how much you love that lemony flavour)
• Dash of salt & pepper 

Herbs required: 

• 2 fresh sage leaves, diced into small pieces. 
• 5 rosemary leaves, diced into small pieces. 
• Approximately 1/2 tsp fresh thyme

Instructions for herbs: 

You’ll need one small frying pan. Ever so lightly coat the surface of the pan with avocado oil. Put stove on medium - low, allow surface to heat and lightly flash fry for 30 - 45 seconds while moving herbs around the surface of the pan with a small spatula. Remove from heat and toss with the vegetables (carrots, celery and red pepper). 

Once pasta has cooled, add to large mixing bowl and mix together with veggies, herbs and the following: 

• 1/2 cup Vegan mayo 
• 1/2 cup sunflower seeds 

Enjoy!!