Plant Packed Pasta Salad

National Vitamin C day is right around the corner and this plant based pasta is giving us all the brunch and lunch vibes with it’s delicious vitamin C content from the red peppers and cherry tomatoes.

What You Need

  • 1,16oz jar red peppers
  • 3 cloves garlic
  • 1/4 c walnuts
  • Pinch cayenne
  • 1 lemon juiced
  • Salt and Pepper as desired
  • 1 box Chickpea pasta
  • 1 pint tri-colored Cherry tomatoes
  • 4 oz burrata
  • 2.5oz Arugula

 How It’s Made:

  1. Cook pasta according to package directions
  2. In a blender combine red peppers, garlic, walnuts, cayenne, and lemon juice
  3. Blend until smooth (about 3 minutes or until granular texture is smooth)
  4. Slice cherry tomatoes in half
  5. Drain pasta and put in a bowl
  6. Add in sauce, tomatoes, arugula and combine
  7. Tear burrata in small pieces and scatter across salad

Serves 6

Nutritional Facts:
Plate icon

Calories 265
Total Fat 10g
Protein 14g

Sodium 343mg
Fiber 6g
Carbohydrates 28g

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