BLT Pasta Salad with Cilantro-Lime Dressing
B is for “barbecue!” Barbecue Chick’n, that is. This plant-based pasta salad is perfect for your next gathering in the backyard. Pro tip: You can use regular old pasta shells, but the chickpea pasta packs it with even more protein & fiber.
4 servings
what you’ll need:
1 box (8 ounces) chickpea shell or penne pasta (Such as Banza)
2 teaspoons preferred vegetable oil
1 package TofurkyⓇ Barbecue Chick’n
2 cups shredded romaine lettuce
1 cup multi-colored cherry tomatoes, halved
1 medium cucumber, peeled and diced
1 cup corn kernels
½ cup basil leaves
For Cilantro-Lime Dressing:
1 cup finely chopped cilantro leaves and stems
¼ cup lime juice
1 garlic clove, chopped
¾ teaspoon fine sea salt
½ teaspoon cumin
¾ cup preferred vegetable oil
how to make:
- In a blender combine cilantro, lime juice, garlic, salt, and cumin. With blender running, add oil in a thin stream until incorporated.
- Cook pasta according to package directions, and drain well. Transfer to a large bowl.
- In a medium nonstick skillet heat oil over medium. Add chick’n and cook, stirring occasionally, until lightly browned, about 5 minutes.
- Toss pasta with chick’n, lettuce, tomatoes, cucumber, corn, and basil. Drizzle with dressing to taste.
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