Description
This Marinated Kale Pasta Salad with Maple Mustard Dressing is a nutritious, customizable dish packed with flavor and vibrant textures.
Ingredients
For the Salad
- 8 ounces orecchiette pasta (or any pasta of choice)
- 1 can chickpeas, rinsed and dried
- 4 cups chopped Lacinato kale (or arugula/spinach)
- ½ cup chopped sun-dried tomatoes, oil-packed preferred
- ¼ cup thinly sliced shallots or red onion
- 1 cup diced sweet peppers
- 2 cloves garlic, roasted or raw
For the Dressing
- 2 tablespoons Dijon mustard (or grainy mustard)
- Zest and juice of 1 lemon
- ½ cup dairy-free yogurt, unsweetened
- 2 tablespoons maple syrup
Instructions
- Preheat oven to 220°C (425°F). Toss chickpeas with olive oil, salt, and spices. Roast 20 minutes until crispy.
- Cook pasta in salted boiling water 8–10 minutes until al dente. Drain and rinse under cold water.
- In a large bowl, combine kale, shallots, sun-dried tomatoes, lemon zest and juice, and a pinch of salt. Massage kale 2–3 minutes until softened.
- Add cooled pasta, diced sweet peppers, and half of the roasted chickpeas. Mix gently.
- In a small bowl, mash garlic and whisk with dairy-free yogurt, olive oil, Dijon mustard, and maple syrup until creamy.
- Pour dressing over salad and toss gently. Let sit a few minutes before serving.
- Top with remaining roasted chickpeas. Serve chilled or at room temperature.
Notes
- Best enjoyed fresh; store leftovers in an airtight container in the fridge for up to 3 days.
- Revitalize with olive oil or water if it dries out.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Cook, Roast, Toss
- Cuisine: Vegan