Let’s keep this short and
sweet savory because after cooking for 48 hours straight, I kind of need a weekend from my weekend and instead I have the most crazy work-packed week.
Didn’t having the day off after Easter used to be a thing? Only in my dreams? Gotcha.
Thankfully this pasta salad comes together in a hot second, because any longer than that and I don’t think I could keep it together.
It’s a boil –> saute –> toss –> eat situation. You could probably do it with one hand behind your back.
You can definitely do it while honing your ability to sleep while standing up. Totally a pasta salad selling point.
As you’ve probably heard me say a
gazillion few times before mayo is really not my thang, so I’ve made it my life’s mission to create as many pasta salad variations as possible that don’t use it. This being the latest installment.
With a sesame-honey vinaigrette, it’s a touch sweet, mostly savory and chock full of nutritiousness from peppers, kale, chickpeas, carrots, and cashews. Weeknight friendly, weekend approved.
- 1 lb pasta
- 2 tbsp sesame oil
- 3 garlic cloves, minced
- 1 tbsp minced ginger
- 2 carrots, diced
- 1 red bell pepper, seeded and coarsely chopped
- 1 yellow bell pepper, seeded and coarsely chopped
- 1 bunch lacinato kale, leaves coarsely chopped and stems removed
- 1¾ cups cooked chickpeas
- 1 cup sesame sticks
- 1 cup salted cashews, coarsely chopped
- 2 tbsp sesame oil
- 3 tbsp honey
- 3 tbsp soy sauce
- 3 tbsp white balsamic vinegar
- salt and black pepper, to taste
- Bring a large pot of salted water to a boil. Cook pasta according to package directions, until al dente. Drain and set aside.
- Meanwhile, in a large skillet, heat 2 tbsp sesame oil over medium heat. Add the garlic cloves and ginger to the pan and cook until fragrant, about 30 seconds. Stir in the carrots and bell peppers. Cook for 5-6 minutes, or until just tender, stirring frequently. Stir in the kale and saute until wilted, another 2-3 minutes.
- In a large bowl, toss together the pasta with the cooked vegetables and chickpeas.
- For the dressing, in a small bowl whisk together the remaining sesame oil, honey, soy sauce, and white balsamic vinegar. Pour over the noodles and pasta mixture and stir to combine. Season to taste with salt and black pepper.
- Mix in the sesame sticks and cashews just before serving.
More fresh-flavored pasta salads:
From Around the Web:
Grilled Veggie Pasta Salad from Hip Foodie Mom
Pasta Salad with Basil Vinaigrette from Vikalinka
Mediterranean Orzo Pasta Salad from The Wanderlust Kitchen
Smoky Heirloom Tomato and Grilled Peach Pasta Salad from How Sweet It Is
5 Ingredient Simple Green Pasta Salad from Pinch of Yum