Anna Wildman

This is one of my staple dishes, especially in the summer when I crave more raw, cold foods. It’s creamy, boasts of flavor, and is full of texture.

I promise you’ll never get sick of this salad, thanks to its variability. You can switch up any of the veggies, swap in a different sauce, and change the grain if you’d like.

I also love this dish because I can make a big batch of it and be set for the rest of the week’s lunches. Please note that I like my food with a bit of a kick, so I make this spicy. Feel free to adjust to your own taste buds.

Ingredients:

For the salad:

• 2 cups pasta of your choice
• 1 bunch kale
• 3 tomatoes
• 1 cucumber
• 2 large carrots
• 1 bell pepper
• 1 onion
• 1 avocado
• 6 tbsp hummus
• 3 tbsp salsa
• ½ lemon
• drizzle of sriracha

For the pasta sauce:

• 1 tbsp tahini
• 1tsp soy sauce
• 1 tsp harissa sauce
• 1 tsp balsamic vinegar
• Water as needed

Method:

1. Add enough water to cover the pasta in a pot. Bring the water to a boil and cook until al dente.
2. While the pasta is cooking, start on the salad by dicing all of the vegetables. Mix them together in a large mixing bowl along with the lemon and sriracha.
3. Drain the pasta and put it in a bowl.
4. Put the bowl of pasta and the salad in the fridge to cool.
5. Now make the sauce. Combine all of the ingredients and mix until you reach a creamy, smooth consistency.
6. Take the pasta out of the fridge, pour the sauce over it and mix until the pasta is evenly coated.
7. Pour the pasta in the salad bowl and mix all the ingredients well.

Enjoy!

Makes 4 servings

 

 

Notes:

If you like spicy but don’t have harissa, you can swap it out for any type of hot sauce.

I like to add hummus to the salad for extra creaminess, but you can swap it out for another protein source like beans.