pasta salad recipe vegetarian
Fresh and easy pasta salad packed with crisp vegetables and tossed with a simple homemade dressing.
Servings: 4
Calories: 2163kcal
Equipment
- pot
Ingredients
- 12 ounces Kamut spirals
- Salt and ground black pepper
- 1 cup cherry tomatoes cut in half
- 3 1/2 cups one head small broccoli florets
- 1/4 cup flax oil
- 1/4 cup balsamic vinegar
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 1 clove garlic minced
- 1/2 cup torn fresh basil leaves
- 1/4 cup fresh parsley
- 1 one head Purple Cabbage, cored and shredded
Instructions
- Bring a large pot of water to a boil, add pasta and salt, and cook until pasta is al dente, 9 to 10 minutes. Add broccoli and continue to cook until the pasta is tender, drain and set aside.
- Meanwhile, cut the tomatoes in half, lengthwise.
- whisk oil, vinegar, lemon juice, mustard, honey, and garlic in a large bowl; add 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Add drained pasta and broccoli. Mix in tomatoes, Purple Cabbage, basil, parsley, Season with salt to taste. and toss together until well combined.
- Cover and refrigerate until ready to serve. If needed,
Nutrition
Calories: 2163kcal | Carbohydrates: 361g | Protein: 74g | Fat: 65g | Saturated Fat: 6g | Sodium: 394mg | Potassium: 5077mg | Fiber: 58g | Sugar: 97g | Vitamin A: 13973IU | Vitamin C: 831mg | Calcium: 684mg | Iron: 27mg