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PLANT PROTEIN PASTA SALAD

Servings 2 servings
Author Active Vegetarian

Ingredients

  • 4 oz  red lentil pasta we used Barilla Red Lentil Penne
  • 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 tbs goji berries (or raisins or mulberries)

LEMON HEMP 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

Instructions

  • 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.