This is easily one of the quickest and tastiest meals you will pull off all week - swapping the traditional thick sauce gluten pasta dish for a lighter and super nourishing weeknight meal.

Plant Protein Pasta Salad Bowl [Vegan]

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Serves

2

Ingredients

For the Pasta Salad:

  • 4 oz  red lentil pasta
  • 1 cup purple cabbage shredded
  • 2 cups kale destemmed and chopped
  • 1 cup cooked black lentils (1/2 cup dry cooked in 1 cup water)
  • 4 cups greens of your choice spinach, arugula, mixed greens
  • 1/4 cup fresh herbs of your choice parsley, cilantro, basil, chopped
  • 2 tablespoons goji berries

For the Dressing:

  • 1/4 cup hemp hearts
  • 1/4 cup fresh lemon juice
  • 1 tablespoon apple cider vinegar
  • 2 cloves garlic
  • 1 Medjool date pitted
  • Salt and pepper to taste
  • 1/4 cup water to thin

Preparation

  1. Cook pasta according to package instructions. Drain and run through cold water. Add drained pasta into a large bowl together with the remaining salad ingredients.
  2. Now prepare the dressing by placing all the dressing ingredients into a high-speed blender or small food processor. Process until smooth, about 1-2 minutes.
  3. Pour as much dressing as you desire over pasta salad ingredients and mix well.
  4. Serve immediately or potion the salad between 2 glass storage containers and keep in the fridge until ready to eat.  It will last for up to 3 days.
  5. Store any remaining dressing in an airtight glass container in the fridge. It will last for 3-5 days.


About The Author

Zuzana Fajkusova and Nikki Lefler

See My Recipes

Zuzana Fajkusova and Nikki Lefler are Personal Wellness Coaches, authors of The Vegan Weightloss Manifesto, and all-around lovers of abundance and nourishment based in Vancouver, Canada. Through their blog Active Vegetarian, they inspire others to live a healthy, active, plant-based lifestyle. 

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