Veggie Pasta Salad With Avocado Mustard Dressing
[Vegan, Gluten-Free]

For the Dressing:

1. Combine coconut milk, avocado, lemon juice, olive oil, apple cider vinegar, mustard, maple syrup and sea salt in a blender.
2. Blend from low to high for approximately 40 second or until dressing is smooth and creamy.

For the Salad:

1. Cook pasta according to instructions on package then drain and rinse with cold water when done.
2. Place pasta in a large mixing bowl and add a little of the dressing to keep it from sticking together.
3. Add baby carrots to a food processor fitted with an S blade and pulse to mince.
4. Add chickpeas, minced carrots, chopped onion, cucumber, pepper and sliced tomatoes to pasta along with remaining dressing and stir to mix.
5. Place fresh parsley and fresh dill in food processor and pulse to mince.
6. Add minced parsley and dill to pasta salad and stir to mix well.
7. Serve immediately or refrigerate for later use. Salad keeps well in the fridge for 2 or 3 days.