Power Pasta Salad with Rainbow Chard


Description

power pasta salad | vegetarian pasta salad | vegetarian summer barbeque recipes | green lentil pasta

Ingredients

8 ounces
POW! Green Lentil Penne Pasta (or sub your favorite pasta)
4 tablespoons
Goodfoods' Caramelized onion dip (or sub plain Greek yogurt or vegan mayo)
2 tablespoons
extra virgin olive oil
1 tablespoon
fresh lime juice
1 teaspoon
rice vinegar
2 cups
chopped rainbow chard leaves
1⁄2 cup
chopped rainbow chard stems (optional)
1⁄2 cup
chopped Sprouts fresh basil leaves
6  
heirloom grape tomatoes
1⁄2  
yellow bell pepper (diced)
1⁄2 cup
pine nuts
1⁄4  
red onion (sliced into rounds)
   
Sprouts crushed red pepper flakes (for garnish)

Instructions

  1. Cook the pasta according to the package. Drain and then cool in the fridge for at least 20 minutes.
  2. Combine the dressing ingredients in a small bowl: caramelized onion dip, 1 Tbsp. olive oil, lime juice, and rice vinegar. Whisk together. Set aside.
  3. On medium heat in a large skillet, saute the rainbow chard stems, leaves, and basil with 1 Tbsp. of olive oil... for approximately 5 minutes, until greens are softened but not browned. Remove them from the skillet and place them in a large mixing bowl.
  4. In the same skillet, now emptied, lightly toast/brown the pine nuts, stirring frequently for 3-4 minutes. Then remove them from the skillet and add them to the large mixing bowl.
  5. In the same skillet, now emptied, saute the bell pepper and tomatoes for approximately 5 minutes until softened and lightly browned. Remove them from the skillet and add them to the large mixing bowl.
  6. Finally, in the same skillet, now emptied, saute the onions for approximately 5 minutes until softened and lightly browned. Remove them from the skillet and add them to the large mixing bowl.
  7. Combine everything in the mixing bowl. Stir and then serve.
  8. You can refrigerate for up to 8 hours.

Yields 6 Servings