VEGAN VEGGIFUL PASTA SALAD | Better Food Guru

Better Food Guru

Name: VEGAN VEGGIFUL PASTA SALAD
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6
Ingredients: McCormick® Smoked Paprika & Onion Seasoning; Cal-Organic Farms Organic Green Kale Bunch; SIGNATURE SELECTS Garbanzo Beans; Mini Sweet Bell Peppers (16 oz); Baby Cauliflower; SIGNATURE SELECTS Molasses, Original, Unsulphured; SIGNATURE SELECTS Balsamic Vinegar; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; Rao's Fusilli Macaroni Product; Asturi Bruschettini, Classico Virgin Olive Oil; Mezzetta Olives Greek Pitted Kalamata - 9.5 Oz; Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; Morton Iodized Salt, 26 Ounce; Signature Farms Cherry Tomatoes, Red, Angel Sweet; El Guapo Garlic Powder; Organic Cucumber

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VEGAN VEGGIFUL PASTA SALAD

Serves 620 mins prep10 mins cook

Pasta salads aren’t only for summer. They are amazing vehicles to pack in those veggies, fiber and FLAVOR. They are awesome for food planners because they are delicious for days. Plus pasta is cheap, filling and tastes so good.

0 servings

What you need

McCormick® Smoked Paprika & Onion Seasoning

tsp smoked paprika

Cal-Organic Farms Organic Green Kale Bunch

cup kale

garbanzo beans

orange pepper

cauliflower

SIGNATURE SELECTS Molasses, Original, Unsulphured

tbsp molasses

tbsp balsamic vinegar

McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam

tsp pepper

fusilli pasta

Asturi Bruschettini, Classico Virgin Olive Oil

tbsp extra-virgin olive oil

Mezzetta Olives Greek Pitted Kalamata - 9.5 Oz

black olives

olive oil

pinch salt

cherry tomato

tsp garlic powder

cucumber

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Instructions

1. Put on water to boil and preheat oven to 400 degrees
2. On a sheet pan place cauliflower, baby bell peppers and chickpeas. Season with salt, garlic powder and smoked paprika, spray with olive oil and toss until well mixed and cook for 20 minutes.
3. Add the kale to a large bowl, drizzle with 1 tsp olive oil, 1 pinch salt and a few grinds of pepper and massage by mixing and squeezing gently until you feel the leaves tenderized.
4. Make the dressing by adding 3 of the roasted baby bells, olives, olive oil, balsamic vinegar and pomegranate molasses, salt and pepper to a blender and blend until smooth.
5. Add tomatoes, cucumbers, roasted cauliflower, the remaining bell peppers, crunchy chickpeas and the pasta to the bowl of massaged kale. Pour dressing over and mix.

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