I wondered the same and made a double recipe for my clients and me. (small vegan foodie prep business) Id say serves 3 per recipe and thats a big full meal serving especially if using a high protein noodle or adding some edamame or some extra protein to it.

Hey there!! Made this last night and it is Spa quality cuisine, in my opinion. So healthy and fresh, I used gluten free high protein noodles made from rice and quinoa. Thinking about it this morning, this dish could easily be tossed in a saute pan and served warm as well!! Perhaps a bit of almond butter or tahini added for some extra healthy fats and richness… just might try it and see!! Thank you for sharing the good stuff!!

It’ll work! I hope you love it as much as we do!

Oh my goodness, this plus ahi tuna has to be wonderful! Thanks so much for taking the time to rate the recipe, Fern!

A fantastic, but VERY HUGE salad! I contemplated making 1/2 the recipe, but made the whole thing. I did divide it into two big bowls and put pasta and dressing in one that we had for dinner. I had one ahi tuna in the freezer that I cooked and shared on the salads. I will add pasta and dressing to the other bowl when we eat it..

That’s fantastic, Tyler! Thank you so much for the great feedback and for taking the time to rate the recipe. I truly appreciate it!

This was fabulous! I currently live in Asia, and even the sauce is pretty spot on. The veggies give it a great crunch, and I even substituted and added, like zucchini and cherry tomatoes (because I had them in the fridge). My kids ate it well, only complaining about my personal addition of zucchini…so I’d say that’s a win!

Thanks, Sabrina! I’m glad you liked it!