Equipment
- stove
Ingredients
Pasta Salad Ingredients
- 8 oz gluten free rotini, cooked and cooled
- 1 small bunch Tuscan kale, stems removed, finely chopped
- 1 lemon, juiced
- 1 tsp olive oil, optional
- pinch of salt
- ¼ red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 2 Persian cucumbers, sliced
- 1 cup yellow sweet corn
Creamy Roasted Red Pepper Sauce Ingredients
- ½ cup roasted red peppers, 2 large red bell peppers, roasted and cooled
- 1 tbsp white miso paste
- 2 tbsp white balsamic vinegar
- 2 tbsp maple syrup
- 2 tbsp water
- 3 tbsp tahini
- ½ tsp dijon mustard
- 1 tsp garlic powder
- ½ tsp salt and pepper
- 1 tsp dried basil
- 1 tsp paprika
Method
- Begin by adding your kale to a large salad bowl and seasoning with lemon juice, salt and optional olive oil. Use your hands to massage for 15-30 seconds until tender. Add the remaining salad ingredients to the bowl with the kale.
- Add all ingredients for the dressing to a blender and puree until smooth and creamy. Season to taste with salt, pepper, or adjust sweetness to your liking with additional maple syrup.
- Pour the dressing over the salad and toss to combine. Serve immediately or refrigerate until ready to serve. This salad can be prepared up to 48 hours in advance. If you're prepping it for a week of meal prep, wait to dress until ready to eat.
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.