Description
This protein-packed pasta salad is made with seasonal summer veggies, dressed in a creamy balsamic dressing, and has a few secret ingredients to sneak protein into the bowl.
Ingredients
Units Scale
- 8 ounces lentil pasta
- 1 1/2 cups grape tomatoes, halved
- 1 1/2 cups broccoli, cut into small florets
- 1 1/2 cups shredded purple cabbage
- 1 1/2 cups zucchini, sliced
- 1/2 cup hemp seeds
- 1/3 cup olives
Creamy Balsamic Dressing
- 1/3 cup balsamic vinegar
- 1/4 cup olive oil
- 1/2 lemon, juiced
- 1 tablespoon raw honey
- 1 tablespoon Dijon mustard
- 1 garlic clove, grated or minced
- 1/2 teaspoon salt
Instructions
- Make the pasta according to the package. Drain and set aside.
- To make the dressing, add all of the ingredients to a small bowl and whisk to combine. Set aside.
- Add the pasta, veggies, hemp seeds and olives to a large mixing bowl. Drizzle with the balsamic dressing and toss to coat. Store in the refrigerator in an airtight container for up to 5 days.
Nutrition
- Serving Size: 2 cups
- Calories: 253
- Sugar: 9g
- Sodium: 271mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg
Keywords: pasta, pasta salad, balsamic dressing, protein, balsamic, vegan, summer, potluck
