Vegan Pasta Salad With Beetroot And Lentils - Easy Recipe
Fresh, vibrant and summery, this cold beetroot pasta salad is exactly what you need as a side dish at your next BBQ or outdoor party. But it’s just as delicious when eaten warm as a comforting dinner. Vegan, gluten-free and ready in under 15 minutes.
- 14 oz buckwheat fusilli or any other pasta of choice
- 2 medium red onions
- 3 cloves garlic
- 1 large zucchini chopped
- 1 medium cauliflower chopped
- 5 large vine tomatoes finely diced
- 1 cup rocket arugula
- 1.5 cups cooked green lentils
For the dressing
- 4 tbsp smooth peanut butter
- 4 tbsp agave nectar
- 3 tbsp tamari
- 4 tbsp rice vinegar
- juice of 1 lime
Cook the pasta according to packaging instructions - this usually takes 8-10 minutes.
Meanwhile, add the red onion and garlic into a food processor and blend until finely chopped. Transfer to a plate and repeat firstly with the zucchini, then with the cauliflower.
To make the dressing, stir together the peanut butter, agave nectar, gluten-free soy sauce/tamari, rice vinegar and lime juice.
Once the pasta is cooked, combine with all the vegetables and the dressing in a large mixing bowl. Serve immediately or leave to chill in the fridge for at least 15 minutes.
Calories: 731kcal | Carbohydrates: 137g | Protein: 29g | Fat: 10g | Saturated Fat: 2g | Sodium: 973mg | Potassium: 1763mg | Fiber: 17g | Sugar: 30g | Vitamin A: 2175IU | Vitamin C: 121.8mg | Calcium: 118mg | Iron: 6.6mg