Tämä Pastasalaatti balsamicokastikkeella is a simple high-protein salad that can be made in large batches to prepare a whole week of healthy lunches. With over 25g proteiinia, 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 Vegaaninen kuskussalaatti or Vegaaninen taco-salaatti, 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.
Vaikka koko resepti on aivan alla, älä missaa kaikkia vinkkejäni alempana, mukaan lukien ainesosien vaihdot, ruoanlaittovinkkini ja vaiheittaiset ohjeet!
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Pastasalaatti balsamicokastikkeella
Ainekset
- 8 unssi Kikhernepasta - I used rotini pasta
- 1 voida Kahviherneet - 15 oz / 400g canned, drained
- 1 ½ kuppi Kirsikkatomaatit
- 1 suuri Kurkku - diced, equivalent 1 cup
- ½ kuppi Mustat oliivit - viipaloitu
- ½ kuppi Aurinkokuivatut tomaatit
- ½ paketti Vegan Feta - kuutioiksi
- ¼ kuppi Tuoreita basilikan lehtiä
- 1 kuppi Rucola - or baby spinach
- ¼ kuppi Punasipuli - diced, optional
Balsamico salaattikastike
- ¼ kuppi Oliiviöljy
- 2 Valkosipulin kynnet - murskattu
- ¼ kuppi Balsamic etikka
- 2 teelusikallista Dijon-sinappi
- ½ teelusikka Salt
Ohjeet
- 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.
Laitteet
Ravitsemus
Ainesosat ja vaihdot
- Kikhernepasta – 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.
- Kahviherneet – Chickpeas bring Mediterranean flavors to the salad, but you can also use black beans or pinto beans.
- Kirsikkatomaatit – I use cherry tomatoes from my garden, but you can also use regular tomatoes chopped into small cubes.
- Kurkku – English or Lebanese cucumber.
- Mustat oliivit – Any olive color works, but black and kalamata are the best for flavor.
- Aurinkokuivatut tomaatit – 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.
- Tuoreita basilikan lehtiä – For Italian flavors.
- Rucola – Arugula have a slightly spicy taste, but you can also use lettuce or baby spinach.
- Punasipuli – You can also use regular onions or fried onions if you don’t like them raw.
Balsamico salaattikastike
- Oliiviöljy – For full flavor, use extra-virgin olive oil.
- Valkosipuli – Fresh crushed garlic is the best.
- Balsamic etikka – For more Italian flavor. You can use other types of vinegar, but it won’t be as flavorsome.
- Dijon-sinappi – 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.
Aterian valmistusvinkkejä
- Prepare the recipe in small air-tight containers that can hold a portion.
- Aseta 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 päivää jääkaapissa. If you want to meal prep more days, keep the dressing and arugula separate and add when serving.
- When serving, just flip the jar ylösalaisin on a plate.
Hei,
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!
Kiitos paljon!
Nice good lunch, thanks