Protein Pasta Salad with Beetroot Dressing

the perfect pairing of fresh mango and irresistible asparagus

a big, colorful protein pasta salad with fresh vegetables and a delectable dressing is seen from above on a white plate
Goal muscle_definition
Total time 30 mins
Difficulty Easy
Nutritional value (per portion)
kcal 339
Protein 29 g
Fat 7 g
CARBOHYDRATES 36 g
Ingredients …

1 Person

You will need

1.
For the pasta salad:
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

2.
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

Protein Pasta Salad with Beetroot Dressing

the perfect pairing of fresh mango and irresistible asparagus

By: Anne-Sophie Hoffman
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!

Preparation

  • Set a small pot of water to boil.
  • Ingredients:
    30 g beetroot
    Meanwhile, slice the beets and radishes in paper-thin slices (you can use a knife, peeler, or mandoline).
  • Ingredients:
    15 g onion
    Cut the onion into thin rings.
  • Ingredients:
    40 g mango
    Peel the mango and cut into thin strips.
  • Ingredients:
    50 g Protein Pasta, 30 g peas, salt
    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.
  • Ingredients:
    1 tsp vegetable oil, 50 g fresh green asparagus
    Heat the vegetable oil in a small pan. Snap off the end of each asparagus stalk. Then slice each stalk down the middle lengthwise.
  • Add the asparagus to the pan. Season with salt and pepper. Saute for about 8 minutes, until it is browned lightly.
  • Ingredients:
    2 tbsp beet juice, 2 tbsp orange juice, 1 tbsp lemon juice, 1 tsp maple syrup, salt, pepper
    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.
  • Now you can put together your pasta salad! Put the Protein Pasta, beets, radishes, peas, asparagus, and mango into a bowl.
  • Pour the dressing over the pasta salad. Top with toasted walnuts and/or fresh parsley as desired.
  • Enjoy!

Our Tip: Replacements for the pasta

Our Protein Pasta turns any pasta salad into a super protein bomb. But if you've just run out at home, or aren't in the mood, try using any other starch that strikes your fancy! How about some spiced lentils, wild rice, or our gluten-free Vegan Protein Bread?
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