Are you ready to elevate your summer meals with a burst of plant-based goodness? Dive into this mouthwatering Arugula and Peach Pasta Salad, a creation that's both delicious and nutritious, courtesy of janetsmunchmeals! Packed with flavor and loaded with health benefits, it's the perfect addition to your vegan recipe collection.
Ingredients:
- 1/3 lb. cavatappi pasta
- 1 15 oz. can chickpeas, drained and rinsed
- 1 tsp. avocado oil
- ¼ tsp. kosher salt
- ¼ tsp. pepper
- ¼ tsp. garlic powder
- ½ tsp. sweet paprika
- 4 cups (lightly packed) arugula
- Juice of 1 lemon
- 1 ½ donut peaches, pit removed and thinly sliced
- 3 tbsp. finely chopped shallot
- 2 tbsp. fresh dill, finely chopped
- 1 cup cherry or grape tomatoes, halved
- 1 avocado, diced
- 1 tbsp. hemp seed hearts
Creamy Agave-Mustard Dressing (makes extra):
- 2 tbsp. + 1 tsp. agave nectar
- 3 tbsp. vegan mayo
- 1 tbsp. + 2 tsp. olive oil
- 2 tbsp. + 1 tsp. white wine vinegar
- 1 ½ tsp. stone ground mustard
- 1 ½ tsp. Dijon mustard
- ¾ tsp. kosher salt
- ¾ tsp. pepper
- ¼ tsp. garlic powder
Instructions:
1. Cook the pasta in salted water until al dente, then drain and rinse. Set aside.
2. Meanwhile, heat a pan over medium heat. Add the drained chickpeas, avocado oil, kosher salt, pepper, garlic powder, and sweet paprika. Cook for 3 to 4 minutes until heated through, stirring occasionally.
3. In a bowl, whisk together all the ingredients for the Creamy Agave-Mustard Dressing.
4. In a large serving bowl or plate, combine the arugula, cooked pasta, and lemon juice. Toss gently.
5. Add the sliced peaches, shallot, fresh dill, tomatoes, avocado, and hemp seed hearts to the salad. Drizzle with half of the dressing and toss gently.
6. Top the salad with the cooked chickpeas and serve with the remaining dressing and lemon wedges on the side.
Elevate your culinary experience with this vibrant and nutrient-packed vegan pasta salad. It's not just a feast for the taste buds but also a boost for muscle growth, fat loss, and overall well-being.