Chopped Veggie Salad with Pasta and Creamy Cauliflower Dressing

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Add the dressing, lettuce, cabbage, tomatoes, and onion to the pasta mixture, and toss to coat.

Step 5

Garnish with parsley and pepperoncini (if using) right before serving.