Chilled Noodle Bowls with Mixed Veggies and Minted Pea Dressing Recipe - Forks Over Knives
Keep it cool for lunch or dinner with this flavorful noodle bowl topped with a parsley-mint dressing. Get the recipe!
Ingredients
- 12 oz. dry chickpea spaghetti or quinoa spaghetti
- ¾ teaspoon sea salt
- 3 medium carrots, peeled if desired
- 2 small shallots
- 2 cups fresh baby arugula
- 2 cups sugar snap peas, trimmed and halved if desired
- 1 cup thinly sliced English cucumber
- 3 small roma tomatoes, cored and quartered
- ¼ cup pitted green or Kalamata olives, coarsely chopped
- ½ cup fresh shelled English peas (see tip, recipe intro)
- ½ cup lightly packed fresh parsley
- ¼ cup lightly packed fresh mint
- 3 tablespoons rice vinegar
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