Extremely quick to assemble, this salad from registered dietician Cynthia Sass can be served alone as a lunch option or as a side dish to a larger meal.

Lima Bean and Tomato Pasta Salad


¼ cup whole wheat rotini

1 tsp extra virgin olive oil

2 tsp NutraVege

1 medium vine ripened tomato, diced

¼ Hass avocado, diced

½ cup cooked lima beans

2 Tbsp basil chopped in strips

Salt and pepper, to taste


Bring about 2 cups of water in a boil. Add a pinch of salt. Add pasta, return to boil for about 3 minutes or until pasta is el dente. Remove from heat and drain (don’t rinse). Add 1 tsp extra virgin olive oil to prevent sticking. Place into a glass bowl and cool in refrigerator for about 30 minutes. Toss with NutraVege, fold in the remaining ingredients and refrigerate for about 1 hour before serving.

*Recipe courtesy of registered dietician and vegan Cynthia Sass. Image courtesy of NutraVege.*