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Healthy Fall Protein Pasta Salad

Course: Main Course, Side Dish
Keyword: autumn, dairy free, dinner, fall, gluten free, healthy, high protein, lunch, maple, meal prep, pasta, pasta salad, plant based, salad, tahini, vegan, vegetarian

Ingredients

  • 2 cups pasta (measured dry) I used chickpea pasta for extra protein
  • 2 cups leafy greens (I used arugula)
  • 1 medium sweet potato
  • 1/2 apple

For the Maple Tahini Dressing

  • 1/4 cup tahini (can sub cashew butter if you don't like tahini!)
  • 1 tbsp maple syrup
  • 1 tbsp dijon mustard
  • 1 tsp apple cider vinegar
  • 1/2 tsp salt
  • 1 pinch pepper
  • 1/4 cup water

Instructions

  • Dice sweet potato into cubes, coat in oil of choice, salt, and pepper and bake at 400F for 30-35 minutes or until crispy.
  • Cook pasta according to package.
  • Whisk together all dressing ingredients. Or add all dressing ingredinets to a jar and shake.
  • Add all ingredients to a large mixing bowl and stir until evenly coated.
  • Store in the refrigerator. Can be enjoyed cold or warmed on the stovetop or in the microwave when ready to eat!