Danie główne

Pesto Protein Pasta Salad Jars

30 minPorcje: 4Nutri-Score B€€

30 min

Danie główne

przepis od

Marianna Moore

@mariannas_pantry

czego potrzebujesz

4 osoby

protein pasta (dry, cooked according to package instructions)Produkty zbożowe340 g
chickpeas (canned, drained and rinsed)Spiżarnia400 g
cucumber (large, diced)Warzywa i owoce1 kawałek
orange bell pepper (diced)Warzywa i owoce1 kawałek
red bell pepper (diced)Warzywa i owoce1 kawałek
red onion (diced)Warzywa i owoce0,5 kawałki
nonfat plain Greek yogurtNabiał60 g
pesto (vegan kale pesto)Spiżarnia120 g
lemon juice (freshly squeezed)Warzywa i owoce10 ml
unsweetened almond milk (to thin the dressing)Napoje30 ml

na porcję

460kcal

czego użyjesz

krok po kroku

Cook the pasta
- Cook the protein pasta according to the package instructions.
- Drain and set aside to cool completely.
Krok 1
Dice the vegetables
- Dice the cucumber, orange bell pepper, red bell pepper and red onion.
Krok 2
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.
Krok 3
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.
Krok 4
Store
- Seal the jars and keep in the fridge for up to 4 days.
Krok 5