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Spinach Pasta Salad
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SPINACH PASTA SALAD

I love the idea of pasta salad, but dislike how unhealthy it can be. This pasta salad is loading with super greens, some plant-based protein, and a ton of delicious for a pasta salad everyone loves and that doesn't make you feel guilty.
Course Dinner
Cuisine American
Keyword lunch, make-ahead, pasta, salad, side dish, side dishes, sides, vegan, vegetables, vegetarian
Cook Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 292kcal

Ingredients

  • Cup uncooked orzo
  • ¾ Cup frozen shelled edamame
  • ½ Cup frozen peas
  • Cups finely chopped kale
  • 1-15.5 oz. can chickpeas drained
  • 1 Tablespoon olive oil
  • ¼ teaspoon each salt + pepper plus more to taste
  • chili flakes optional

Instructions

  • Remove frozen shelled edamame and peas from freezer.
  • Follow instructions to cook orzo. With two minutes remaining during boiling, add edamame, peas, and kale. Cook remaining time.
  • Drain pasta and greens, quickly returning to pot.
  • Add chick peas, olive oil, salt, and pepper. Enjoy warm or cold.
  • Serve with chili flakes if desired.

Notes

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Nutrition

Calories: 292kcal | Carbohydrates: 42g | Protein: 14g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 457mg | Potassium: 486mg | Fiber: 9g | Sugar: 3g | Vitamin A: 942IU | Vitamin C: 15mg | Calcium: 105mg | Iron: 3mg