A vibrant, high-protein pasta salad with whole-grain pasta, black lentils, and a variety of vegetables, all tossed in a pink beetroot and tahini dressing. Perfect for meal prep and packed with nutrients.
Cook the pasta according to the package instructions. After draining, stir in the olive oil and let it cool down.
Make sure to cook the pasta al dente so it does not get mushy when mixed.
Blanch the broccoli by placing it in a pot of boiling water. Cook for 2 minutes, then drain and place in a bowl of ice water. Let it cool and drain again.
The ice water stops the cooking process and preserves the bright green color of the broccoli.
Combine the tahini, beetroot, lemon juice, garlic, maple syrup, water, and salt in a blender until smooth to create the dressing.
For a creamier consistency, you can add more tahini.
Assemble the salad by layering the dressing, pasta, lentils, broccoli, bell peppers, tomatoes, parsley, and pine nuts in a bowl. Mix well.
Distribute the dressing evenly so that every bite is well-seasoned.
Serve the salad with a side of crusty bread for a complete meal. Enjoy your vibrant and nutritious dish!
The bread is excellent for soaking up any leftover dressing.
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