Entrees   |   Gluten-Free   |   Pegan

Mung Bean Pasta Salad

This recipe is everything that anyone could ever want in one dish: quick, easy, delicious, fiber-packed, and a good source of plant-based protein. We aren’t talking any old pasta salad–it’s a bean based pasta salad with an impressive nutritional profile. This recipe is gluten-free, dairy-free, grain-free, added sugar-free, vegan, and pegan!

Since it’s Memorial Day weekend I want to give a shoutout to our armed forces and their families. Thank you for serving our country. While celebrating these amazing individuals and our awesome country try whipping up this extremely nutritious and tasty bean pasta salad!

Beans as Pasta?

If you are new to bean pastas then I would recommend one of my favorite brands, Explore Asian. They make an Organic Mung Bean & Edamame Fettuccini (used in this recipe) that has 10 grams of fiber and 24 grams of protein!! Talk about a nutrition powerhouse! The other great thing is that there are only three clean ingredients–organic edamame, organic mung beans and water. One of my favorite authors Michael Pollan always says that you should be able to picture any of the ingredients from the ingredient list in your pantry. If you can’t do that then it probably isn’t food. All three of these ingredients are whole and clean! Explore Asian claims on the packaging that the pasta is ‘Ridiculously Nutritious and Delicious’, which is the most spot on food claim that I’ve seen in awhile. Happy Memorial Day!

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