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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:

  1. In a blender combine cilantro, lime juice, garlic, salt, and cumin. With blender running, add oil in a thin stream until incorporated.
  2. Cook pasta according to package directions, and drain well. Transfer to a large bowl.
  3. In a medium nonstick skillet heat oil over medium. Add chick’n and cook, stirring occasionally, until lightly browned, about 5 minutes.
  4. Toss pasta with chick’n, lettuce, tomatoes, cucumber, corn, and basil. Drizzle with dressing to taste.

Good food is kind to people, animals, the environment, and especially tastebuds. That’s exactly the kind of food we’ve been making at Tofurky for more than 35 years.

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