Chopped Vegan Pasta Salad with Creamy Dressing - Forks Over Knives

Ingredients

• 6 ounces dry whole-grain elbow macaroni
• 2 cups green beans, cut into ½-inch dice (12 ounces)
• 2 medium carrots, peeled and cut into ½-inch dice (1 cup)
• 2 cups chopped romaine lettuce (½-inch pieces)
• 1 cup roughly chopped red cabbage
• 1 cup halved cherry tomatoes
• ½ cup red onion, cut into ¼-inch dice
• ¼ cup finely chopped fresh parsley
• 2 whole pepperoncini, sliced (optional)
• 1 cup 1-inch raw cauliflower florets (about 4 ounces)
• ¼ cup almond flour
• 3 tablespoons nutritional yeast
• 1 tablespoon white wine vinegar
• 1 teaspoon garlic powder
• ½ teaspoon Italian seasoning
• ¼ teaspoon yellow mustard
• ¼ teaspoon sea salt
• ⅛ teaspoon dried marjoram
• Freshly ground black pepper