Romesco Pasta Salad Meal Prep

A high-protein, high-fiber pasta salad with a rich Romesco sauce, perfect for meal prep.

Author Sarah Cobacho (plantbaes.com)

PREP TIME10

COOK TIME10

TOTAL TIME20

Servings 4

Course Salad

Cuisine Italian-Inspired

Keyword 20 mins or less, almonds, chickpeas, Easy Dinner, garlic, High Protein, kale, lemon, Meal Prep, pasta, plant-based, red bell pepper (capsicum), red cabbage, tofu, tomato

Ingredients

Main Ingredients

8 oz wholemeal pasta cooked
4 cups kale, chopped
½ tsp olive oil
2 dash sea salt flakes divided
¼ red cabbage shredded
1 tsp lemon juice
3 cups cooked chickpeas
2 tbsp toasted pine nuts

Romesco Sauce

3 jarred roasted red bell peppers
2 tbsp sun-dried tomatoes
150 g extra firm tofu
¼ cup almonds
½ tbsp olive oil
1 tsp smoked paprika
3 tbsp lemon juice
1 garlic cloves
1 pinch Salt and pepper to taste

Instructions

Prepare the wholemeal pasta by bringing a large pot of salted water to a boil. Add the wholemeal pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta and rinse under cold water to stop the cooking process. Set aside.
Make the Romesco sauce by combining all the ingredients in a blender until smooth.
Prepare the kale by adding it to a large bowl with a dash of salt and olive oil. Massage the kale with your hands until it softens.
Prepare the red cabbage by finely shredding it with a vegetable peeler. Add lemon juice and a dash of salt, then massage until the cabbage turns bright pink.
Add the pine nuts to a dry skillet over medium heat until they're golden brown. Be sure to stir frequently to prevent burning.
Assemble the salad into meal prep containers by layering the Romesco sauce at the bottom, then add the cooked pasta, chickpeas, massaged kale, and cabbage slaw. Finish with the toasted pinenuts on top.
When ready to eat, shake the container well to mix and enjoy your Romesco Pasta Salad Meal Prep!

Video

Nutritional Information - Per Serving