Crispy Pasta Salad
Serves 415 mins prep20 mins cook
This Crispy Pasta Salad with a Coconut Cashew Sun Dried Tomato dip is perfect for a meatless Monday! Utilizing a baking method similar to Pasta Fries, this dish features a mix of black bean and chickpea pasta tossed with arugula, micro greens, roasted mushrooms, sun dried tomatoes, avocado, and hemp seeds. The sauce is a creamy blend of coconut milk, cashews, sun dried tomatoes, and roasted garlic, perfect for a refreshing meal.
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What you need
Instructions
1: Cook black bean and chickpea pasta al dente, then toss with oil and spices. 2: Spread the pasta out on parchment paper and bake at 400°F for about 15-20 minutes. 3: For the dip, blend together sun dried tomatoes, coconut milk, cashews, roasted garlic, salt, and pepper to taste.View original recipe