Test Kitchen

Spicy Pasta Salad

Name: Spicy Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Ingredients: 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

6 servings

servings

15 minutes

active time

25 minutes

total time

Start Cooking

Ingredients

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

Directions

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.

Nutrition

Serving Size

Calories

461.4 kcal

Total Fat

11.2 g

Saturated Fat

1.9 g

Unsaturated Fat

7.4 g

Trans Fat

Cholesterol

Sodium

273.7 mg

Total Carbohydrate

74.3 g

Dietary Fiber

6.9 g

Total Sugars

6.6 g

Protein

16.6 g