Peaches & Greens Pasta Salad

Ingredients

8 ounces spiral or elbow pasta (I used Ancient Harvest's quinoa/corn veggie spirals)

1⁄2 tablespoon Olive Oil

1 Peach (sliced)

1 tablespoon Dark Amber Maple Syrup

6 cups Earthbound Farm Kale Italia salad blend

1 tablespoon Minced Garlic

1 tablespoon Olive Oil

3 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)

1⁄4 cup tahini

1⁄4 cup Chickpeas (drained and rinsed)

1⁄2 tablespoon Apple Cider Vinegar

1⁄4 cup raw pepitas

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.