This recipe is great for lunch and dinner! The veggies are interchangeable with cherry tomatoes and green beans, or whatever vegetables you feel like making it with. This pasta salad is vegetarian and gluten-free!
Add the mung bean pasta to 4 quarts of boiling water. Boil for 6-8 Minutes.
Drain the pasta and rinse with cold water to stop the cooking process.
Mix the noodles with the tomatoes and sugar snap peas.
Combine the yogurt, cilantro, and basil in a food processor or blender. Mix until smooth.
Add the lemon juice and garlic and continue mixing.
Add the ginger and sea salt and pulse 3-5 times.
Pour the desired amount onto the pasta and store the remainder in a mason jar in the refrigerator.
Serve.
Servings 0