PLANT PROTEIN PASTA SALAD
red lentil pasta
we used Barilla Red Lentil Penne
destemmed and chopped
cooked black lentils
(1/2 cup dry cooked in 1 cup water)
greens of your choice
spinach, arugula, mixed greens
fresh herbs of your choice
parsley, cilantro, basil, chopped
(or raisins or mulberries)
LEMON HEMP DRESSING
fresh lemon juice
apple cider vinegar
Medjool date pitted
salt and pepper to taste
water to thin
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.
By Active Vegetarian