Sweet 'n Sour Spaghetti Pasta Salad.

This kind of goes without saying, but I LOOOVE taking traditional recipes (pasta salad, for example!) and putting a totally weird spin on them. It's so fun to come up with creative flavor combinations, and even MORE fun to EAT it afterwards! Nothing better 😄 this is a really fun recipe--super colorful, too! Nice and quick, tastes super fresh, and can be made ahead (and taken to a picnic!). The use of spaghetti noodles really makes this recipe awesome. Most pasta salads use bow tie, macaroni, fusilli, shells, you get the point. But...I'm not most 🙌😂 hope you enjoy!

    Sweet 'n Sour Spaghetti Pasta Salad!

   Where have you been all my life?!

Sweet 'n Sour Spaghetti Pasta Salad; Vegan, Gluten-free. Serves one. 

Ingredients

1. One serving spaghetti noodles of choice, cooked and cooled

2. 1 cup chopped fresh spinach

3. 3/4 cup steamed, sliced beets (canned is fine), sliced into matchsticks

4. 1/2 cup white beans of choice (I used navy--great northern are great, too!)

5. One stalk celery, sliced

6. 2 T Apple cider vinegar

7. 1/2 packet stevia

8. Ground ginger

Method

1. In a large bowl or on a large plate, arrange your chopped spinach. Place cooled spaghetti noods on top. 

2. Top noodles with beets, then beans, then celery. 

3. In a small bowl, vigorously whisk vinegar and stevia to make a Vinagrette. Pour over pasta salad, and top with ginger. Enjoy! 

Note: I actually rink this tastes better if you let it sit for a while...it will begin to marinate and absorb the Vinagrette...yum!