High Protein Summer Pasta Chopped Salad | Evann Ryan
High Protein Summer Pasta Chopped Salad
20 mins prepServes 4
A high-protein, vegan and gluten-free pasta salad recipe featuring chickpea and lentil pasta, zucchini, avocado, cilantro, peaches, and vegan feta, tossed in a tangy apple cider vinaigrette dressing. Perfect for a summer meal.
1. Add pasta to boiling water and cook according to package directions. 4 minutes before the pasta is done cooking, add the chopped zucchini to the pot to cook along with the noodles.
2. Drain the pasta and zucchini, then rinse with cold water.
3. Add the cooked pasta and zucchini, avocado, cilantro, peaches, and feta to a large bowl and toss well to combine.
4. Make the dressing by adding apple cider vinegar, dijon mustard, dates (or maple syrup), chili powder, garlic, avocado oil (or olive oil), and a pinch of salt to a high-speed blender. Blend until smooth.
5. Drizzle the dressing over the pasta salad and toss again to combine before serving.
