Very Veggie features a weekly recipe that showcases the best in vegetarian, sometimes vegan, dishes, with helpful cooking and ingredient tips and tricks.

This is the perfect side dish to bring to a potluck, picnic or party. But, unlike most, this pasta salad isn’t creamy or loaded with calories—it is light and fresh. Choose gluten free pasta to make it even more digestible, and select different vegetables to fill it with each time you make it.

Ingredients:1 package brown rice pasta (any shape)1 cup sliced snow peasDressing1/2 cup olive oil1/4 cup red wine vinegar1 clove garlic, crushed 1 tsp Dijon mustard 1 tbsp chopped fresh oregano or 1 tsp dried Salt and pepper, to taste Directions: Preheat oven to 350°F (175°C) 1. Cook pasta according to instructions on package. Drain, rinse with cold water and set aside. 2. Whisk dressing in a separate bowl. 3. Combine pasta with dressing and snow peas. Chill for a few hours before serving.

photographer: Joseph Saraceno | art direction: Pencil