Spicy Pasta Salad

• porciones: 6 servings
• tiempo activo: 15 minutes
• tiempo total: 25 minutes

Ingredientes

450g Protein Pasta (cooked and cooled)

1½ cups cherry tomatoes (quartered)

½ cup pickled peperoncini peppers (sliced)

¼ cup red onion (finely chopped)

15 oz chickpeas (one can, drained and rinsed)

1 bunch parsley (finely chopped)

¼ cup vegan feta

1 heaping handful kale/spinach (shredded)

Dressing:

1 cup vegan yogurt (unsweetened)

2½ tbsp pickled Peperoncino juice (or lemon juice)

1 tsp maple syrup

1½ tbsp olive oil

Salt and pepper (to taste)

1-2 tbsp chili oil

Instrucciones

Cook the pasta according to package instructions. Drain and allow it to cool.

Prepare the dressing. In a bowl or jar, add the yogurt, pepperoncino juice, maple syrup, olive oil, salt and pepper.

Mix until a smooth dressing is formed. Just before adding to the pasta salad, drizzle the chili oil over the dressing and swirl it with a spoon to disperse it across the surface.

Add all of the salad ingredients to a large bowl, and pour the dressing over the top. Toss and serve immediately. Store in the fridge in a sealed container for up to 4 days.

Nutrición

• Calorías: 461.4 kcal
• Grasa Total: 11.2 g
• Grasa Saturada: 1.9 g
• Grasa No Saturada: 7.4 g
• Sodio: 273.7 mg
• Carbohidratos Totales: 74.3 g
• Fibra Dietética: 6.9 g
• Azúcares Totales: 6.6 g
• Proteína: 16.6 g