2 cups Modern Table® Gluten-free, Complete Plant-Protein Pasta
2 cup shredded brussels sprouts
1 red pepper, diced
2 green onions, thinly sliced
1 roma tomato, diced
1 large handful spinach, chopped
3 T olive oil
1 T avocado oil
1 T ume plum vinegar
1/2 T herbs de provence
salt and pepper to taste
Preheat oven to 425 degrees.
Boil water and cook Modern Table® Penne.
Chop and prepare all veggies.
Toss brussels sprouts and red pepper with 1 T avocado oil and roast for 15-20 minutes.
Once the brussels sprouts and red pepper are done, allow to cool.
Toss remaining ingredients together and then add the brussels sprouts and red pepper!
This pasta salad can be made with Modern Table® Penne or Rotini.
I have also enjoyed adding in broccoli, cauliflower, and/or olives, so get creative and enjoy!