Nutrify this favorite summer BBQ cookout classic with lots of raw veggies, lentil bean pasta and no-oil, low-sodium, vegan mayo!
Prepare the No-Oil Mayo.
Cook the green lentil pasta to just before done (al dente). Drain and rinse with cold water, set aside.
Chop all your veggies. This step can be done the night before--just store the veggies in individual containers or baggies.
Add the chopped veggies, sunflower seeds and jalapeno to the reserved pasta and stir to combine.
Add the no-oil mayo and stir well to combine. Allow to sit in refrigerator for at least 2 to 3 hours before serving, can be made the day before.
Store leftovers in a glass container, keeps well for up to 5 days.
Makes about 8 cups.