Ensalada fría vegana de pasta rica en proteínas

Ingredientes

• 8 oz (227gr) uncooked pasta (use chickpea, whole-wheat, gluten-free or regular pasta)
• 1 cup cooked chickpeas (drained and rinsed)
• 1 cup green peas
• 1 cup cooked red kidney beans (drained and rinsed)
• 2 heaping cups cherry tomatoes (halved or quartered)
• 1 medium-sized red onion (chopped)
• 1/4 cup fresh parsley (finely chopped)
• 1/2 cup raw cashews (soaked, drained)
• 3 tablespoons nutritional yeast
• 1 cup soy milk (or any plant-based milk)
• 1 tablespoon mustard
• 1 tablespoon lemon juice (freshly squeezed)
• 1 tablespoon apple cider vinegar
• 3/4 teaspoon salt (add more to taste)
• 1/2 teaspoon each garlic powder, oregano, dried basil
• 1/4 teaspoon ground black pepper

Preparación

1. 1

   Cook the pasta: Follow the package instructions to cook your chosen pasta to al dente (slightly firm to the bite). Drain the pasta and add a bit of olive oil to prevent sticking.

2. 2

   Make the dressing: While the pasta cooks, combine all dressing ingredients in a blender or food processor. Blend until smooth and creamy.

3. 3

   Assemble the salad: In a large bowl, combine the cooked pasta, chickpeas, red kidney beans, green peas, chopped onion, and chopped fresh parsley.

4. 4

   Dress and toss: Pour the creamy nutritional yeast dressing over the salad ingredients. Gently toss everything together until evenly coated. Serve immediately or chill for a refreshing cold salad.