Healthy, filling and full of flavor. This pasta salad is perfect for workweek lunches!
Pasta Salad Ingredients
1 box whole wheat fusilli*
10 kalamata olives
1/4 red onion, minced
1 head kale, finely chopped
2 small cucumbers, diced
2 tbsp sundried tomatoes
10 cherry tomatoes, chopped
1 tsp nutritional yeast
1 tsp garlic powder
1 tsp red chili flakes (optional)
black pepper to taste
3-4 tbsp minced fresh garlic
1 lemon, juiced
2-3 tbsp soy sauce, or coconut aminos
Makes 6 servings
Nutritional Information for 1 Serving
48g carbs / 4g fat / 10g protein
In a saucepan bring a pot of water to a boil and cook pasta according to directions. Add in your chopped kale at the last 2 minutes to slightly cook. Once pasta is done, drain and let cool for 5 minutes.
Toss pasta in seasoning ingredients and then add in the rest of your chopped veggies.
You can eat this hot or cold, i think it tastes better the next day and has more flavor.
*I use Einkorn pasta, its a non-hybridized wheat that is super easy to digest. If you use a gluten free pasta just know that it will harden in the fridge once it cools so its best to eat this hot.