ini Salad Pasta dengan Sos Balsamic is a simple high-protein salad that can be made in large batches to prepare a whole week of healthy lunches. With over 25g protein, 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 Salad Kuskus Vegan or Salad Taco Vegan, 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.
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Salad Pasta dengan Sos Balsamic
Ramuan
- 8 auns Pasta Kacang Kuda - I used rotini pasta
- 1 boleh Kacang kuda - 15 oz / 400g canned, drained
- 1 ½ cawan Tomato ceri
- 1 besar Timun - diced, equivalent 1 cup
- ½ cawan Zaitun Hitam - dihiris
- ½ cawan Tomato Kering
- ½ paket Vegan Feta - didadu
- ¼ cawan Daun Selasih Segar
- 1 cawan Arugula - or baby spinach
- ¼ cawan Bawang Merah - diced, optional
Sos Salad Balsamic
- ¼ cawan Minyak Zaitun
- 2 Bawang putih bawang putih - dihancurkan
- ¼ cawan Cuka Balsamic
- 2 sudu teh Mustard Dijon
- ½ sudu teh Garam
arahan
- 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.
Alatan
Pemakanan
Bahan dan Pengganti
- Pasta Kacang Kuda – 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.
- Kacang kuda – Chickpeas bring Mediterranean flavors to the salad, but you can also use black beans or pinto beans.
- Tomato ceri – I use cherry tomatoes from my garden, but you can also use regular tomatoes chopped into small cubes.
- Timun – English or Lebanese cucumber.
- Zaitun Hitam – Any olive color works, but black and kalamata are the best for flavor.
- Tomato Kering – If they come in long strips, cut them into smaller bits.
- Keju Feta Vegan – Pick a vegan feta cheese alternative that is made to be eaten cold as some brands are more for melting.
- Daun Selasih Segar – For Italian flavors.
- Arugula – Arugula have a slightly spicy taste, but you can also use lettuce or baby spinach.
- Bawang Merah – You can also use regular onions or fried onions if you don’t like them raw.
Sos Salad Balsamic
- Minyak Zaitun – For full flavor, use extra-virgin olive oil.
- Bawang putih – Fresh crushed garlic is the best.
- Cuka Balsamic – For more Italian flavor. You can use other types of vinegar, but it won’t be as flavorsome.
- Mustard 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.
Petua Penyediaan Makanan
- Prepare the recipe in small air-tight containers that can hold a portion.
- Letakkan 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 days in the fridge. If you want to meal prep more days, keep the dressing and arugula separate and add when serving.
- When serving, just flip the jar terbalik di atas pinggan.
helo,
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!
Thanks a lot!
Nice good lunch, thanks