Protein Pasta Salad with Beetroot Dressing

Name: Protein Pasta Salad with Beetroot Dressing
Total time: 30 min
Ingredients: Protein Pasta; baby beets; radish; fresh green asparagus; peas, frozen; fresh mango; red onion; vegetable oil; beetroot juice; orange juice; lemon juice; maple syrup

the perfect pairing of fresh mango and irresistible asparagus

30 min

©foodspring

By Anne-Sophie Hoffman
June 10, 2021

Why trust us?

When we say pasta salad, your mind likely wanders to a calorie- and carb-packed plate full of pasta, some bacon, a creamy sauce, and maybe a few pickles to justify the “salad” title. Our pasta salad is something vastly different: a rainbow of freshness! Green peas, fresh orange mango, grilled asparagus, and crispy beetroot turn our Protein Pasta into a balanced and filling meal in one. The orange and beetroot dressing lends this vegan pasta salad a kick of freshness. Whether you’re out in your garden, bringing it to lunch back in the office, or packing it into your next picnic basket, this salad is a highlight you won’t want to miss!

Ingredients

1 Person

For the pasta salad:

50 g

Protein Pasta
30 g

baby beets
1 Stk

radish
50 g

fresh green asparagus
30 g

peas, frozen
40 g

fresh mango
15 g

red onion
1 tsp

vegetable oil

For the dressing:

2 tbsp

beetroot juice
2 tbsp

orange juice
1 tbsp

lemon juice
1 tsp

maple syrup

salt, pepper

optional

toasted walnuts, fresh parsley for topping

Preparation

1

Set a small pot of water to boil.
2

Meanwhile, slice the beets and radishes in paper-thin slices (you can use a knife, peeler, or mandoline).
3

Cut the onion into thin rings.
4

Peel the mango and cut into thin strips.
5

Once the water is boiling, add salt and the Protein Pasta. Cook for 7 minutes, until the noodles are cooked al dente. You can toss the frozen peas into the pot for the last 2 minutes of the cooking time to thaw them out. When the cooking time is up, drain everythign together.
6

Heat the vegetable oil in a small pan. Snap off the end of each asparagus stalk. Then slice each stalk down the middle lengthwise.
7

Add the asparagus to the pan. Season with salt and pepper. Saute for about 8 minutes, until it is browned lightly.
8

Put all the ingredients for the dressing into a bowl and whisk well. Depending how thin you want the consistency, add more or less orange juice or beetroot juice to the mix.
9

Now you can put together your pasta salad! Put the Protein Pasta, beets, radishes, peas, asparagus, and mango into a bowl.
10

Pour the dressing over the pasta salad. Top with toasted walnuts and/or fresh parsley as desired.
1

Enjoy!