Easy Red, White, and Blue Einkorn Fusilli Pasta Salad

Ingredients

• 2 cups dry organic einkorn fusilli 🍝

• 2 tablespoons EVOO 🫒

• 1/4 cup homemade mayo 🥄

• 1/4 cup organic Greek yogurt, plain 🥛

• 2 tablespoons freshly squeezed organic lemon juice 🍋

• 1/2 teaspoon mineral salt 🧂

• 1/4 teaspoon organic garlic powder 🧄

• Bunch of chopped organic flat parsley 🌿

• 1/2 cup organic red bell pepper, diced 🫑

• 1/2 cup organic cucumber, diced 🥒

• 5 to 6 borage flowers, to garnish 🌸

Instructions

1. Cook pasta in water with 1 tablespoon EVOO according to package directions. Once cooked, strain. Do not rinse. Let the pasta cool in the strainer while prepping the sauce.

2. In a large mixing bowl, make the sauce by whisking together mayo, yogurt, 1 tablespoon EVOO, salt, parsley, and garlic powder.

3. Dice the cucumber and bell pepper. Add to bowl and mix in.

4. Add cooked pasta to the bowl and mix until everything is nicely coated.

5. Serve right away if needed, but it is best cooled in the fridge for at least an hour. Garnish with blue borage flowers.