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Plant Protein Pasta Salad Bowl
[Vegan]

ZL By: Zuzana Fajkusova and Nikki Lefler

Author Bio

Zuzana Fajkusova and Nikki Lefler are Personal Wellness Coaches, authors of The Vegan Weightloss Manifesto,... Read More

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Plant Protein Pasta Salad Bowl [Vegan]

Dairy Free

Vegan

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.

Ingredients You Need for Plant Protein Pasta Salad Bowl [Vegan]

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

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How to Prepare Plant Protein Pasta Salad Bowl [Vegan]

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.
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.
Pour as much dressing as you desire over pasta salad ingredients and mix well.
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.
Store any remaining dressing in an airtight glass container in the fridge. It will last for 3-5 days.

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