Protein Pasta Salad (low-calorie, vegan)

Name: Protein Pasta Salad (low-calorie, vegan)
Total time: 30 min
Ingredients: 2 cups chickpea pasta **; 2 cups shredded romaine lettuce; 1 medium yellow bell pepper diced; 1 15 oz can red kidney beans (or 1 ½ cups cooked)***; 1 cup frozen shelled edamame; 12 cherry / grape tomatoes halved; salt and pepper to taste; ½ cup raw cashews preferably presoaked overnight*; ⅓ cup water; ¼ cup white wine vinegar or red wine vinegar/lemon juice; 2 tablespoons nutritional yeast; 2 teaspoon maple syrup or another liquid sweetener; 2 teaspoon Italian seasonings; 1 teaspoon dijon mustard; 1 clove garlic; salt and pepper to taste

www.myplantifulcooking.com

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Total: 30

Servings: 4

Protein Pasta Salad (low-calorie, vegan)

Instructions

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Step 1

Bring a pot of water to a boil and cook pasta until al dente, according to package instructions.

Step 2

In the meantime, make Italian dressing by combining all ingredients in a blender and blend until smooth.

Step 3

Bring another pan of water to a boil, and blanch edamame for 1-2 minutes. Drain and set aside.

Step 4

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.

Step 5

Enjoy immediately, or let it chill in the fridge until ready to serve.

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