Asparagus Pasta Salad

This recipe is made especially delicious with the fresh spring asparagus that's available now! It can also easily be made gluten free by substituting gluten free pasta!


8 oz. penne pasta, uncooked (gluten free if desired)
1 lb. asparagus, trimmed and cut into 2 inch pieces
1 cup halved cherry tomatoes
1/3 cup thinly sliced purple onion

For the dressing:
1/3 cup plain Greek yogurt (if dairy free, substitute Tofutti sour cream or blended tofu)
2 tbsp lemon juice
2 tbsp olive oil
1 tbsp freshly chopped parsley
1 tsp sugar
1 tsp lemon zest
salt and pepper to taste

See the entire recipe and directions at I Wash, You Dry.

Dairy Free Alfredo Pasta Sauce

This is a great dairy free sauce that's much healthier (and significantly lower in calories) than the original.  I won't say that it's exactly the same as its the original, but it's a nice, healthy alternative!

The original recipe was made for two servings, but I scaled it up to use a whole cauliflower and an entire package of pasta.


3 clove of garlic
1bs extra virgin olive oil
3 cup cauliflower (100 grams
2 1/4 cup almond milk (175 milliliters)
Salt and freshly ground pepper, to taste
3 tablespoon nutritional yeast
1.5 tablespoon lemon juice
12 ounces uncooked pasta (gluten-free if necessary)

See the entire recipe and directions at Simple Vegan Blog.

Dark Leafy Pesto

This is a fantastic twist on the standard pesto recipe that uses greens rather than basil leaves.  It's also very nutritionally dense and makes a healthy sauce to use on pasta or other grains.


  • 8 oz. collard, kale, or mustard greens, tough stems trimmed
  • ¼ cup pecans
  • ¼ cup Parmesan cheese or nutritional yeast
  • 3 cloves garlic, peeled
  • ¼ cup sage leaves
  • ⅔ cup olive oil
  • ½ tsp. salt, optional
  • ⅛ tsp. freshly ground black pepper

Read the entire recipe and directions at Vegetarian Times.

This sauce is also a delicious part of this recipe: Penne and Dark Leafy Pesto and Roasted Squash.

Ina Gartens Orzo with Roasted Vegetables

Orzo is a wonderful pasta, and it pairs perfectly with fresh vegetables.  This is a light and different salad to enjoy this summer!




  • 1 small eggplant, 3/4-inch diced
  • 1 red bell pepper, 1-inch diced
  • 1 yellow bell pepper, 1-inch diced
  • 1 red onion, peeled and 1-inch diced
  • 2 garlic cloves, minced
  • 1/3 cup good olive oil
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 pound orzo or rice-shaped pasta

For the dressing:

  • 1/3 cup freshly squeezed lemon juice (juice of 2 lemons)
  • 1/3 cup good olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

To assemble:

  • 4 scallions, minced (white and green parts)
  • 1/4 cup pine nuts, toasted
  • 3/4 feta cheese (Ina says "good" feta, not crumbled, but I used crumbled - sorry girlfriend)
  • 15 fresh basil leaves, cut into julienne

Read the complete recipe and directions at

Zucchini and Tomato "Pasta"

This is a delicious and low calorie raw food recipe!




8 ounces cherry tomatoes, cut in half

1 clove garlic, thinly sliced

¼ cup toasted pistachios

2 tablespoons torn fresh basil, plus extra leaves for garnish

2 tablespoons extra-virgin olive oil

1 teaspoon good quality balsamic vinegar

1 zucchini, thinly sliced lengthwise, then cut into ¼ inch long strips

kosher salt

Read the complete recipe and directions at