Vegan Caesar Pasta Salad
I know that red lentil pasta might sound a little strange to some, but it truly tastes spectacular. It’s a little nutty, not bean-y at all, and the texture is perfect. It doesn’t crumble or break apart like some gluten-free pastas
Servings: 4 Servings
Calories: 103kcal
Ingredients
- 1 box Ancient Harvest Red Lentil Quinoa Pasta
- 1 15 oz can chickpeas, drained and rinsed
- 1 cup cherry tomatoes halved
- 1 head romaine finely chopped
- 2 tablespoons capers minced
- 1 tablespoon caper water / juice the liquid from the jar
- Zest of 1 lemon
- 1 batch Creamy Vegan Caesar Dressing
- Salt + pepper to taste
- Crushed red pepper flakes for heat optional
Instructions
- Bring a large pot of water to boil. Add pasta and cook according to package instructions (mine were perfect at 7 minutes).
- Drain and rinse quickly under cold water. Set aside until completely cooled.
- While the pasta is cooling, prepare the dressing. Add all ingredients to a high-powered blender and blend on high until smooth and creamy. (I LOVE the twister jar from Blendtec for doing this!)
- Once pasta is cooled, add chickpeas, tomatoes, romaine, capers, caper water, lemon zest and 1/2 cup dressing. Toss to until salad is evenly coated. Taste and season with salt and pepper. Add a dash of red pepper flakes if you want a little heat.
- Store in the fridge until ready to serve. This is best served cold, so allowing it to cool for an hour or two is recommended!
Nutrition
Calories: 103kcal | Carbohydrates: 5g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Sodium: 475mg | Potassium: 98mg | Sugar: 1g | Vitamin A: 790IU | Vitamin C: 10.7mg | Calcium: 11mg | Iron: 0.5mg