Recipes
Sarah Cobacho and Chloe Wheatland

Crispy Pasta Salad (High Protein)

By Sarah Cobacho and Chloe Wheatland

This high-protein crispy pasta salad is fresh, crunchy, and packed with chickpeas, greens, avocado, and a creamy dairy-free green goddess dressing.

Roto Farm Plant Pads in this recipe

  • Dill

    Delicate, feathery leaves with a fresh, slightly sweet and grassy flavour, perfect for seafood, salads, potatoes, sauces and pickling.

  • Sweet Basil

    Soft, fragrant leaves with a sweet, slightly peppery flavour, perfect for pesto, pasta, salads and fresh garnishes.

  • Parsley

    A crisp, fresh herb with a clean, mildly peppery flavour that adds brightness to sauces, salads, soups and garnishes.

Ingredients

Crispy Pasta

125 g dried pasta of choice
15 ml olive oil
15 g nutritional yeast
4 g smoked paprika
6 g garlic powder
0.25 tsp sea salt flakes

Green Goddess Dressing

20 g fresh basil
6 g fresh chives
15 g fresh parsley
15 g fresh dill
155 g silken tofu
15 ml lemon juice
15 g pickled jalapeños
10 g baby capers
10 ml maple syrup
10 g hemp seeds
sea salt flakes to taste
freshly ground black pepper to taste

Salad

250 g cooked butterbeans30 g baby spinach
20 g arugula
1 medium cucumber finely diced
2 scallions finely sliced
0.5 avocado diced
40 g broccoli sprouts
16 g pistachios roughly chopped

Notes

Meal prep: The crispy pasta loses its texture if stored. If you're meal prepping, skip the baking, toss cooked and cooled pasta with a drizzle of olive oil, then add to the salad with the rest of the ingredients and keep the dressing separate.

Greens: You can use any greens or lettuce you like in place of the baby spinach and arugula.

Nut-free option: Swap the pistachios for sunflower or pumpkin seeds

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Prep time

15 min

Cook time

25 min

Total time

40 min

Servings

2

Recipe

1. Cook the pasta

Cook the pasta according to the package instructions. Drain, then rinse under cold water until it cools down. Drain really thoroughly, or pat dry, you don't want excess water.

 

2. Preheat the oven

Preheat the oven to 400°F (200°C) convection / fan on. Line a baking tray with parchment paper.

 

3. Crisp the pasta

In a bowl, combine the cooked pasta, olive oil, nutritional yeast, smoked paprika, garlic powder, and sea salt flakes. Mix well to coat, then spread on the tray in an even layer. Bake on the top rack for 25 minutes, stirring halfway, or until crispy (this can vary slightly depending on the shape of pasta used).

 

4. Make the dressing

In a small blender, add the basil, chives, parsley, dill, silken tofu, lemon juice, jalapeños, capers, maple syrup, hemp seeds, and a pinch of sea salt flakes and pepper. Blend until smooth, then keep in the fridge to thicken while you prepare the rest of the salad.

 

5. Assemble the salad

In a large bowl, combine the greens (baby spinach and arugula, or other greens if using), butter beans, cucumber, scallion, avocado, broccoli sprouts, and pistachios.

 

6. Serve

Add the crispy pasta while it is still hot, drizzle with the dressing, toss, and enjoy straight away.

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