Donna Mazzola
This pasta is perfect to prepare and pack for lunch, whether that is at the office, out on a trail, or simply at home. Increase its protein content by adding chicken breast or tofu. This recipe will last day after day, and it only gets better as the flavors marinate together. When you think antioxidant boost, think of all the different colors of the rainbow you get in just a few bites. This recipe alone is packed with all the plant-based foods you need to hit that target 9 to 12 servings!
Antioxidant-Packed Antipasto Salad
Ingredients
- 8 ounces chickpea pasta
- 1/4 cup olive oil
- 2 tablespoons sliced shallot
- 2 small cloves garlic, minced
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 4 cups baby kale
- 1/4 cup julienned sun-dried tomatoes, packed in olive oil
- 20 pitted kalamata olives, halved
- 2 ounces marinated mushrooms, halved
- 1 can (14 ounces) quartered artichoke hearts, drained
- 2 ounces jarred roasted red peppers, drained and chopped
- Zest from 1 medium fresh lemon
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh parsley, minced
- 1/4 cup fresh basil, minced
- 1/4 cup chopped walnuts
Nutrition
Per serving:
- 487 calories
- 16 g protein
- 28 g fat
- 50 g carbs
- 40 g net carbs
- 10 g fiber
Directions
01
To make the salad, bring a large pot of water to boil. When boiling, add chickpea pasta and cook according to package instructions, 5 to 10 minutes. When it reaches your desired tenderness, remove from heat and drain in a colander. Add to large mixing bowl and set in the fridge to completely cool.
02
While the pasta is cooking, add remaining ingredients to a large mixing bowl and gently toss together. When the pasta is cool, add to it antipasto bowl and toss together. Serve and enjoy! Store any leftovers in the fridge in airtight container for up to 5 days.
