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Pesto Protein Pasta Salad Jars
30 Min.Für 4Nutri-Score B€€
B
30 Min.
30 Min.Pesto Protein Pasta Salad Jars
rezept von
Marianna Moore
@mariannas_pantry
6 Rezepte
9 Importe
0 Mal gekocht
was Sie brauchen
Zutaten
protein pasta (dry, cooked according to package instructions)Getreide340 g
chickpeas (canned, drained and rinsed)Vorräte400 g
cucumber (large, diced)Obst & Gemüse1 Stück
orange bell pepper (diced)Obst & Gemüse1 Stück- red bell pepper (diced)Obst & Gemüse1 Stück
red onion (diced)Obst & Gemüse0,5 Stücke
nonfat plain Greek yogurtMilchprodukte60 g- pesto (vegan kale pesto)Vorräte120 g
- lemon juice (freshly squeezed)Obst & Gemüse10 ml
unsweetened almond milk (to thin the dressing)Getränke30 ml
pro Portion
Nährwerte
460kcal
- Kohlenhydrate
- 66 g
- Eiweiß
- 20 g
- Fett
- 13 g
was Sie verwenden
Utensilien
Kochtopf
Rührschüssel
Schneebesen
Seiher
Schritt für Schritt
Zubereitung
- Schritt 1
Cook the pasta
- Cook the protein pasta according to the package instructions.
- Drain and set aside to cool completely.
- Schritt 2
Dice the vegetables
- Dice the cucumber, orange bell pepper, red bell pepper and red onion.
- Schritt 3
Make the pesto dressing
- Whisk together the Greek yogurt, pesto and lemon juice in a bowl.
- Add the almond milk to thin, adding more a little at a time if needed.
- Schritt 4
Layer the jars
- Divide the dressing between the jars first.
- Add the bell peppers, cucumber, chickpeas and red onion.
- Finish with the cooled pasta on top.
- Schritt 5
Store
- Seal the jars and keep in the fridge for up to 4 days.
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