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Pasta Salad

Serves 4


  • 12 ounces of any of the following pasta: Rice, Kamut, Spelt, Einkorn

  • 1/3 Cup green onions

  • 1 Cup celery diced

  • 1 roasted red pepper cut and diced

  • 1 16 oz. can of pinto or kidney beans

  • 1/2 Cup red radish slices cut in half

  • 1/4 to 1/2 Cup NingXia wolfberries

  • Dried parsley chopped as condiment


  • 1/2 Cup mayonnaise

  • 2 T brown mustard

  • 2 T lemon juice

  • Pinch of sea salt, or to taste

  • 1 teaspoon maple syrup

  • 4 to 5 drops of Lemon essential oil

  • Approximately 4 drops of Black Pepper essential oil

Young Living Oils Used in this Recipe:

Lemon Vitality Oil

Black Pepper Vitality Oil

EOK Copywrite 2022


Make dressing ahead of time and let it sit. Taste and make adjustments accordingly.

  1. Bring pot of water to boil. Add pasta and cook according to the package. Drain.

  2. Best to pour cold water over cooked pasta to keep firm.

  3. Add all of the ingredients except parsley and add 1/2 of dressing.

  4. Add the other half of dressing just before serving.

  5. Sprinkle minced parsley on top.

For hot days or picnics, this dish may be served cold.

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