Vegan Pasta Salad

• 份量: 4 servings
• 总时间: 15 minutes

配料

Kosher salt

8 oz. elbow macaroni

3 c. packed fresh spinach

1 c. frozen green peas or edamame, defrosted and drained

2 Persain cucumbers, quartered lengthwise and chopped

1/2 c. freshly chopped herbs, such as parsley, basil, or cilantro

2 jalapenos, thinly sliced into rounds

3 tbsp. capers, drained

2 tsp. lemon zest

1/4 c. toasted hulled pumpkin seeds

1 avocado, cubed

Freshly ground black pepper

Crushed red pepper flakes

3 tbsp. Lemon juice

1/2 medium shallot, minced

1 tsp. agave nectar

1/3 c. extra-virgin olive oil

步骤

In a large pot of salted boiling water, cook pasta until al dente. Drain pasta in a colander, then run under cold water to stop cooking and rinse off starches. Set aside to drain while you make the dressing.

Make dressing: in a medium bowl, whisk together lemon juice, shallot, and agave. Whisking constantly, slowly drizzle in olive oil until mixture is emulsified. Season with salt and pepper.

In a large bowl, combine pasta, spinach, peas or edamame, cucumbers, herbs, jalapenos, capers, and lemon zest. Toss for 1 to 2 minutes, until spinach has reduced in volume and becomes slightly wilted. Add avocado and pumpkin seeds and toss gently until just combined. Season to taste with salt, pepper, and crushed red pepper flakes.

营养

• 卡路里: 577
• 总脂肪: 31 g
• 饱和脂肪: 5 g
• 反式脂肪: 0 g
• 胆固醇: 0 mg
• 钠: 900 mg
• 总碳水化合物: 55 g
• 膳食纤维: 11 g
• 总糖: 9 g
• 蛋白质: 15 g