Peaches & Greens Pasta Salad // via Nosh and Nourish
spiral or elbow pasta (I used Ancient Harvest's quinoa/corn veggie spirals)
Dark Amber Maple Syrup
Earthbound Farm Kale Italia salad blend
Carrots (thinly sliced)
juice from 1/2 a lime
5 3⁄10 ounces
Silk Peach Mango Dairy-free Yogurt Alternative (or sub peach Greek yogurt)
Chickpeas (drained and rinsed)
Apple Cider Vinegar
Boil your pasta according to the instructions on the box. Drain, then toss with 1/2 tbsp olive oil. Place in the refrigerator to cool.
Meanwhile, brush a bit of maple syrup onto the peach slices, then grill them until lightly browned and softened. Then set aside.
In a large pan over medium-high heat, combine the kale italia, minced garlic, olive oil, carrots, and lime juice. Saute for approximately 5 minutes or until the greens are wilty and the carrots a bit softened.
In a small mixing bowl, combine the yogurt, tahini, chickpeas, and apple cider vinegar. Use an immersion hand blender to puree until smooth.
Finally, combine all ingredients into a large mixing bowl and refrigerate until ready to serve.