Ingredients
Units
Scale
- 9 oz/250 g pasta of your choice (use GF if needed)
- 14 oz/400 g green asparagus, cut into smaller pieces
- 2 shallots, chopped
- 1 bunch of mixed fresh herbs (such as basil, mint, parsley, chives, oregano), chopped
- 3.5 oz/100 g kalamata olives
- 2 cups/300 g cooked chickpeas
Dressing
- 2.5 tbsp vegan pesto (homemade or store-bought)
- 1.5 tbsp mustard
- 1.5 tbsp tahini
- 2 tbsp nutritional yeast
- 1/2 lemon, juice
- 1 tsp miso
- salt, pepper
Instructions
- Cook pasta according package instructions, adding asparagus during the last 1 to 2 minutes of cooking time. Rinse and drain well, and transfer to a salad bowl.
- Add chopped shallots and herbs, olives, and chickpeas.
- For the dressing mix together vegan pesto, mustard, tahini, nutritional yeast, lemon juice, miso paste, and a large pinch of salt and pepper.
- Pour dressing over salad, and mix well together. Serve immediately or chilled. Enjoy!
- Prep Time: 10 mins
- Cook Time: 10 mins