Esta Ensalada de pasta con aderezo balsámico is a simple high-protein salad that can be made in large batches to prepare a whole week of healthy lunches. With over 25g de proteínas, it’s perfect to reach your protein needs on a vegan or vegetarian diet.
I was planning my meal prep for the week when I saw a bag of chickpea pasta in my pantry, so I knew I was going to make a chickpea pasta based lunch. I enjoy eating salads for lunch, like my Ensalada de cuscús vegana or Ensalada De Tacos Veganos, so I knew where I was heading.
I like to alternate the inspiration for my lunch, so this time I wanted a combination of Italian and Greek flavors, so I went for vegan Feta, sundried tomatoes, and Balsamic vinegar. I was so surprised to see that each serving comes with over 25g of protein.
Aunque la receta completa está justo debajo, no te pierdas todos mis consejos más abajo, que incluyen sustituciones de ingredientes, mis trucos de cocina y fotos paso a paso.
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Ensalada de pasta con aderezo balsámico
Ingredientes
- 8 onza de Pasta De Garbanzos - I used rotini pasta
- 1 puede Garbanzos - 15 oz / 400g canned, drained
- 1 ½ taza de Tomates cherry
- 1 large Pepino - diced, equivalent 1 cup
- ½ taza de Aceitunas negras - rebanado
- ½ taza de Tomates secados al sol
- ½ paquete Queso feta vegano - cortado en cubitos
- ¼ taza de Hojas de albahaca fresca
- 1 taza de Rúcula - or baby spinach
- ¼ taza de Red Onion - cortado en cubitos, opcional
Aderezo balsámico para ensaladas
- ¼ taza de Aceite de Oliva
- 2 Dientes de ajo - aplastada
- ¼ taza de Vinagre balsámico
- 2 cucharaditas de Mostaza de Dijon
- ½ cucharadita de Salt
Instrucciones para la impresión en alta definición
- In a mixing bowl, stir all the dressing ingredients together and divide into 3 glass jars.
- Cook the pasta according to the packaging instructions. Drain it under cold water in a sieve and cool completely.
- To make the salad in jars, add the ingredients in the order below. If you make the salad in a salad bowl, the order doesn't matter. On the balsamic salad dressing, add the drained canned chickpeas, sundried tomatoes, cooked cold pasta, black olive slices, diced cucumber, vegan feta, cherry tomatoes, arugula salad, and fresh basil leaves.
- Stir the dressing and the vegetable just before serving.
- Store the jars in the fridge up to 4 days.
Equipos
Nutrición
Ingredientes y sustituciones
- Pasta De Garbanzos – You can use any pasta you like, but I usually go for high-protein gluten-free pasta like chickpea pasta, lentil pasta, or edamame pasta. They taste like classic wheat pasta with more that double the protein.
- Garbanzos – Chickpeas bring Mediterranean flavors to the salad, but you can also use black beans or pinto beans.
- Tomates cherry – I use cherry tomatoes from my garden, but you can also use regular tomatoes chopped into small cubes.
- Pepino – English or Lebanese cucumber.
- Aceitunas negras – Any olive color works, but black and kalamata are the best for flavor.
- Tomates secados al sol – If they come in long strips, cut them into smaller bits.
- Vegan Feta Cheese – Pick a vegan feta cheese alternative that is made to be eaten cold as some brands are more for melting.
- Hojas de albahaca fresca – For Italian flavors.
- Rúcula – Arugula have a slightly spicy taste, but you can also use lettuce or baby spinach.
- Red Onion – You can also use regular onions or fried onions if you don’t like them raw.
Aderezo balsámico para ensaladas
- Aceite de Oliva – For full flavor, use extra-virgin olive oil.
- Ajo: – Fresh crushed garlic is the best.
- Vinagre balsámico – For more Italian flavor. You can use other types of vinegar, but it won’t be as flavorsome.
- Mostaza de Dijon – For a little zing.
How to Make Pasta Salad with Balsamic Dressing
This recipe is super easy, read it all in the recipe card further down. Here are the main steps in picture.
Combine and whisk the dressing ingredients in a bowl.
Pour the balsamic dressing in the jars and add the chickpeas.
Add the sundried tomatoes and place your baked pasta of choice on the top.
Add a layer of sliced olive, cucumber, tomatoes, feta, and the arugula on the top.
Consejos para preparar comidas
- Prepare the recipe in small air-tight containers that can hold a portion.
- Coloque el ingredients in layers, from the least fragile to the most fragile ones. Dressing at the bottom, followed by canned and cooked ingredients (chickpeas, pasta), then fresh veggies, and leafy ones right at the top.
- This salad can easily be stored for 4 días en la nevera. If you want to meal prep more days, keep the dressing and arugula separate and add when serving.
- When serving, just flip the jar al revés en un plato.
Hola,
This simple yet superbly flavourful salad is perfect, especially during hot summer days. Thank you for all your wonderful recipes—> albeit new to your site, I have made numerous meals and snacks /desserts and I am delightfully hooked!
¡Muchas gracias!
Nice good lunch, thanks