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Recipe by: Dr. Vincent Esposito Ms, DC
This lemon-fennel-basil pasta salad from our Weekly Meal Plan Subscriptions is a great all-round, cold salad that can be used in so many ways.
It makes a delicious and creamy meal due to the cashews and tahini in the pasta sauce, and offers a BIG hit of healthy fats, antioxidants and nutrition.
You can make this dish with any pasta of your choice. Wholewheat, chickpea and buckwheat pasta are the healthier and higher protein options if you prefer, but any pasta is delicious when smothered in this creamy sauce.
Other great uses for this dish are work or school lunch boxes. Or, use as a cold salad buffet dish to take to a BBQ or other event when you want to be sure that there will be plant based food on offer and you need to take a dish.
Lemon-Basil-Fennel Pasta Salad
- 1 ⁄2 lb. Lentil Pasta
- 1 ⁄2 15oz. can Chickpeas (rinsed and drained)
- 1 Bell Peppers (diced)
- 1 ⁄2 Red Onion (sliced)
- 3-4 cloves of Garlic (sliced)
- 1 Fennel Bulb (sliced)
- 1 ⁄2 pint Cherry Tomatoes (halved)
- 1-2 Carrots (shredded)
- Vegetable Stock of 1 t Extra Virgin Olive Oil (for sautéing)
- Salt & Pepper (to taste)
- 1 ⁄2 cup Fresh Basil (chopped)
- For the Sauce
- 1 ⁄2 cup Cashews (soaked overnight)
- 1 ⁄2 – 1 cup Basil
- 1 Lemon (juiced)
- 1 ⁄2 cup Fennel Fronds
- 1 clove Garlic
- Salt & Pepper to taste
- 1 T Tahini
- 1 T Water (if needed)
- For garnish
- Lemon Wedges
- Fresh Chopped Basil or Parsley
- Red Chili Flakes
- Sunflower Seeds
- Rinse and chop the produce accordingly.
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Cook the pasta according to package instructions. Once the pasta is al dente, rinse under cold water to halt the cooking process.
- Make the sauce. Combine all sauce ingredients in a blender, and pulse until smooth.
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Set a pan to medium heat. Once hot, add the red onion, garlic, and bell pepper. Sauté for 4-5 minutes, until the onion is translucent.
- Combine all the pasta salad ingredients in a large mixing bowl. Pour of the dressing, and toss to combine.
- Serve with your desired garnishes. Enjoy!
