Plat
Pesto Protein Pasta Salad Jars
30 minPour 4Nutri-Score B€€
B
30 min
30 minPesto Protein Pasta Salad Jars
recette de
Marianna Moore
@mariannas_pantry
6 recettes
9 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
protein pasta (dry, cooked according to package instructions)Céréales340 g
chickpeas (canned, drained and rinsed)Épicerie400 g
cucumber (large, diced)Fruits et légumes1 morceau
orange bell pepper (diced)Fruits et légumes1 morceau- red bell pepper (diced)Fruits et légumes1 morceau
red onion (diced)Fruits et légumes0,5 morceaux
nonfat plain Greek yogurtProduits laitiers60 g- pesto (vegan kale pesto)Épicerie120 g
- lemon juice (freshly squeezed)Fruits et légumes10 ml
unsweetened almond milk (to thin the dressing)Boissons30 ml
par portion
Nutrition
460kcal
- Glucides
- 66 g
- Protéines
- 20 g
- Lipides
- 13 g
ce que vous utiliserez
Ustensiles
Marmite
Saladier
Fouet
Passoire
pas à pas
Préparation
- Étape 1
Cook the pasta
- Cook the protein pasta according to the package instructions.
- Drain and set aside to cool completely.
- Étape 2
Dice the vegetables
- Dice the cucumber, orange bell pepper, red bell pepper and red onion.
- Étape 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.
- Étape 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.
- Étape 5
Store
- Seal the jars and keep in the fridge for up to 4 days.
les plus cuisinées d’abord
