Summer Vegetable Pasta Salad
Vegan,Gluten free, Soy free, Nut free
Ingredients
- 6 oz whole grain cooked noodles
- 2 med zucchini, cut in half lengthwise
- 1 red bell pepper, cut in half, seeded
- 1/2 onion – cut into 1/2 inch wedges
- 1-2 ears of fresh corn (or use frozen, roasted corn), shucked
- oil, salt and pepperfor veggies
- Garnish with cherry tomatoes, lime wedges, pepitas, cilantro leaves
Vegan Cilantro Pesto
- 1 bunch cilantro and thin stems
- 2 cloves garlic (large cloves)
- 1-2 tbsp chopped jalapeno (optional)
- 1/2 cup olive oil
- 1/3 cup pumpkin seeds (raw)
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp smoked paprika (optional- only ifyou like smoky flavor)
- 1 tsp lime zest
- 2 tbsp lime juice
Instructions
- Preheat the grill to medium high.Brush or spray veggies with olive oil, and sprinkle with salt and pepper.
- Place the veggies on the grill,lower heat to medium, cover, then make the cilantro pesto. Check the veggies every 5 minutes or so, turning.
- Place the cilantro, garlic and jalapeño in food processor and pulse repeatedly until finely chopped. Add the remaining ingredients, pulse until combined but not too smooth. You should have a fairly loose (runny) pesto -perfect for tossing the salad.
- Once the veggies are done, cut into bite-sized pieces, and add them to a bowl with the noodles. Add the Cilantro Pesto and the veggies and an additional ½ teaspoon salt (or to taste).
- Place on a serving platter or in a bowl, top with halved cherry tomatoes, sprinkle with more pepitas and cilantro leaves and serve with lime wedges.
Notes
Optional add-in’s: Cheese, beans, shrimp, fish or chicken.
NUTRITION
Calories: 382 Sugar: 4.9 g Sodium: 243.1 mg Fat: 27.6 g Saturated Fat: 4.1 g Carbohydrates: 32.2 g Fiber: 2.9 g Protein: 4.4 g Cholesterol: 0 mg Bon Appétit
Calories: 382 Sugar: 4.9 g Sodium: 243.1 mg Fat: 27.6 g Saturated Fat: 4.1 g Carbohydrates: 32.2 g Fiber: 2.9 g Protein: 4.4 g Cholesterol: 0 mg Bon Appétit
