Posted on June 10, 2021 (August 20, 2021) by Anne-Sophie Hoffman

Protein Pasta Salad with Beetroot Dressing

the perfect pairing of fresh mango and irresistible asparagus

By: Anne-Sophie Hoffman

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!

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!

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