Pasta Salad Meal Prep with Creamy Beetroot Dressing
A vibrant, high-protein pasta salad, perfect for meal-prep thanks to the high-protein content. This satiating dish features wholemeal pasta, black lentils, and a variety of vegetables, all brought together with a pink beetroot and tahini dressing.
Servings
Ingredients
- 12.5 oz wholemeal pasta (I used spelt)
- 2 cups broccoli chopped into florets
- 2 cups black lentils cooked
- 1 cup jarred red bell pepper thinly sliced
- 2 cups cherry tomatoes chopped in half
- ¼ cup fresh parsley finely chopped
- 2 tbsp pine nuts toasted
Creamy Beetroot Dressing
- 2 tbsp hulled tahini
- 5.2 oz beetroot cooked
- ¼ cup lemon juice
- 1 garlic cloves peeled
- 1 tbsp maple syrup
- ¼ cup water
- sea salt flakes to taste
Instructions
- Prepare the pasta: Cook the pasta according to the packet instructions. Drain, then rinse under cold water until completely cooled to prevent sticking.
- Blanch the broccoli: Start by bringing a pot of water to a boil. While it heats, prepare a large bowl filled with ice water. Once the water is boiling, add the broccoli and cook for 2 minutes. Drain immediately and transfer the broccoli to the ice water to stop the cooking. Let it cool completely, then drain well.
- Prepare the Creamy Beetroot Dressing: Blend the tahini, beetroot, lemon juice, garlic, maple syrup, water, and a pinch of salt, until smooth.
- Assemble: Prepare 4 containers, layer the sauce, pasta, lentils, broccoli, red bell pepper, tomatoes, parsley, and toasted pine nuts in a bowl. When ready to eat, mix well, adjust salt to taste, and enjoy!
Video
Nutritional Information - Per Serving
Calories 576kcal | Carbohydrates 84g | Protein 26g | Fat 12g | Sodium 215mg | Fiber 18g | Vitamin A 157IU | Vitamin C 113mg | Calcium 103mg | Iron 9mg