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Legume Pasta Salad

Servings 4 servings

Ingredients

  • 1 8 oz box gluten-free chickpea or lentil penne or fusilli pasta
  • 1/2 cup frozen corn
  • 1/2 cup frozen peas
  • 1 red pepper, finely chopped
  • Juice from 1 lemon
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup grated Parmesan, or nutritional yeast for dairy free
  • 1/4 cup sunflower seeds
  • 2 Tbsp fresh chopped basil
  • Microgreens for garnish (optional)

Instructions

  • Cook pasta according to package directions until al dente. Drain and rinse with cold water immediately. Place in large salad bowl and set aside.
  • Place frozen corn and peas in bowl. Boil some water in a kettle and pour over frozen corn and peas to thaw. Drain water from corn and peas and mix them into pasta along with red pepper. Toss with lemon juice, extra-virgin olive oil, and Parmesan or nutritional yeast. Top with sunflower seeds, fresh basil, and microgreens if using.

Notes

Per serving: 457 calories; 21 g protein; 22 g total fat (4 g sat. fat); 47 g total carbohydrates (5 g sugars, 10 g fiber); 118 mg sodium