Join plant-based chef & nutritionist Amy Longard for an interactive and informative cooking demonstration in celebration of CU Appreciation Week. Amy will be preparing a fan-favourite: Power Pasta Salad! This recipe is vegan and gluten-free and is perfect for summer camping or hiking. It’s also full of healthy carbs, plant-based protein and you can make it in advance and eat it cold! Chef Amy uses this recipe as our guideline.
All of the ingredients are listed below, including a list of swaps in case you don’t have the base ingredients. If you want to cook along with Amy, be sure to have all these items laid out and ready to go.
Base ingredients (or swaps) & kitchen equipment:
- 16 oz/454 g bag whole grain spiral or elbow noodles (brown rice, quinoa, whole wheat, spelt, etc)
- 2 (398 mL/14 oz) cans of mixed beans, chickpeas, or beans of your choice, drained & rinsed or ~ 3 cups cooked beans of your choice
- 1 can artichokes (packed in water), drained, rinsed and roughly chopped
- 5 cups leafy greens of your choice such as baby kale, spinach, swiss chard, or arugula, washed and chopped
- 1 large cucumber
- 1 pint of grape or cherry tomatoes or 1 – 2 tomatoes
- 1/2 cup of pitted kalamata olives, roughly chopped, optional
- 2 – 3 green onions, chopped
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar or white white vinegar or apple cider vinegar
- Juice of 1/2 of a lemon
- 1 – 2 tablespoon maple syrup
- 1 tablespoon nutritional yeast, optional
- 1 teaspoons garlic powder or 1/2 clove of garlic
- 1/2 teaspoons dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoons dried basil
- A pinch of red chili flakes
- Salt & pepper
- Optional add ins: any veggies that you like in pasta salads, fresh herbs instead of dried herbs listed above, pickled eggplant, marinated mushrooms, etc
Kitchen equipment: stovetop, large pot, colander, large spoon, cutting board, chef knife (or other sharp knife), a large bowl (this recipe yields A LOT), measuring cups and spoons.