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.
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
- Add enough water to cover the pasta in a pot. Bring the water to a boil and cook until al dente.
- 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.
- Drain the pasta and put it in a bowl.
- Put the bowl of pasta and the salad in the fridge to cool.
- Now make the sauce. Combine all of the ingredients and mix until you reach a creamy, smooth consistency.
- Take the pasta out of the fridge, pour the sauce over it and mix until the pasta is evenly coated.
- Pour the pasta in the salad bowl and mix all the ingredients well.
Makes 4 servings
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.