VEGAN CAPRESE PASTA SALAD w/ NUT PARM

1. Cook pasta according to package directions. Drain and rinse with cold water. Set aside. 2. In a medium bowl, combine the balsamic vinegar, lemon juice, and minced garlic. Whisk in the olive oil until combined. Add salt and pepper to taste. Add the pasta, tomatoes, mozzarella, and basil in a large bowl. 3. Add the dressing toss evenly to coat. Season with salt and black pepper to taste. Cover and chill in the fridge. 4. In a small bowl combine almond meal, nutritional yeast, salt, onion powder and garlic powder. Mix to combine. 5. Once the pasta has chilled for at least 15 minutes, take out of fridge, give it a good mix then sprinkle in about half the vegan parm then serve!