Protein Pasta Salad
Servings:
This has been added to your mealplan
Ingredients
Instructions
Nutrition
| 150 g | Edamame | (frozen) |
| 1 yellow | Bell peppers | |
| 95 g | Lettuce | |
| 12 | Cherry tomatoes | |
| 1 cloves | Garlic | |
| 2 tsp | Italian seasoning | |
| 2 tsp | Maple syrup | |
| 1 tsp | Dijon mustard | |
| 180 g | Rotini | |
| 60 ml | Apple cider vinegar | |
| 70 g | Cashews | (raw) |
| 400 g | Kidney beans | (romaine) |
| 2 tbsp | Nutritional yeast |
- Bring a pot of water to a boil and cook pasta until al dente, according to package instructions. Meanwhile, prep the ingredients: shred the lettuce, dice the bell peppers, half the cherry tomatoes. Bring another pan of water to a boil, and blanch edamame for 1-2 minutes. Drain and set aside.
- Make the Italian dressing by combining 80ml of water and the cashews, vinegar, nutritional yeast, maple syrup, mustard, garlic, and italian seasoning with some salt and pepper and blending in a food processor until smooth.
- In a large salad bowl, place in all ingredients and pour in dressing. Mix until everything is thoroughly combined. Give it a taste and add more seasonings, if needed. Enjoy immediately, or let it chill in the fridge until ready to serve.
Fat:
14g
Saturates:
1.8g
Sugars:
13.5g
Protein:
29.7g
Carbs:
65g
Fiber:
16.8g
39.3%
Calories
65.7%
Carbs
34.9%
Protein
35%
Fat
67.2%
Fiber