Name: Vegan Pasta Salad
Yield: 4
Ingredients: Kosher salt -; 8 oz. elbow macaroni -; 3 c. packed fresh spinach -; 1 c. frozen green peas or edamame, defrosted and drained -; 2 Persain cucumbers, quartered lengthwise and chopped -; 1/2 c. freshly chopped herbs, such as parsley, basil, or cilantro -; 2 jalapenos, thinly sliced into rounds -; 3 tbsp. capers, drained -; 2 tsp. lemon zest -; 1/4 c. toasted hulled pumpkin seeds -; 1 avocado, cubed -; Freshly ground black pepper -; Crushed red pepper flakes -; 3 tbsp. lemon juice -; 1/2 medium shallot, minced -; 1 tsp. agave nectar -; 1/3 c. extra-virgin olive oil -; Kosher salt -; Freshly ground black pepper -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Vegan Pasta Salad

1. Kosher salt -

2. 8 oz. elbow macaroni -

3. 3 c. packed fresh spinach -

4. 1 c. frozen green peas or edamame, defrosted and drained -

5. 2 Persain cucumbers, quartered lengthwise and chopped -

6. 1/2 c. freshly chopped herbs, such as parsley, basil, or cilantro -

7. 2 jalapenos, thinly sliced into rounds -

8. 3 tbsp. capers, drained -

9. 2 tsp. lemon zest -

10. 1/4 c. toasted hulled pumpkin seeds -

11. 1 avocado, cubed -

12. Freshly ground black pepper -

13. Crushed red pepper flakes -

14. 3 tbsp. lemon juice -

15. 1/2 medium shallot, minced -

16. 1 tsp. agave nectar -

17. 1/3 c. extra-virgin olive oil -

18. Kosher salt -

19. Freshly ground black pepper -

How to cook deliciously - Vegan Pasta Salad

1. Stage

In a large pot of salted boiling water, cook pasta until al dente. Drain pasta in a colander, then run under cold water to stop cooking and rinse off starches. Set aside to drain while you make the dressing.

2. Stage

Make dressing: in a medium bowl, whisk together lemon juice, shallot, and agave. Whisking constantly, slowly drizzle in olive oil until mixture is emulsified. Season with salt and pepper.

3. Stage

In a large bowl, combine pasta, spinach, peas or edamame, cucumbers, herbs, jalapenos, capers, and lemon zest. Toss for 1 to 2 minutes, until spinach has reduced in volume and becomes slightly wilted. Add avocado and pumpkin seeds and toss gently until just combined. Season to taste with salt, pepper, and crushed red pepper flakes.