Arugula and Peach Pasta Salad
A refreshing vegan pasta salad featuring arugula, ripe donut peaches, and chickpeas, all tossed together with a flavorful dressing.
Equipment
- Pan for boiling pasta
- Large mixing bowl
- Whisk
Ingredients
- ⅓ lb. cavatappi pasta (150g)
- 1 15 oz. chickpeas drained and rinsed
- 1 tsp. avocado oil (5ml)
- ¼ tsp. kosher salt (1g)
- ¼ tsp. black pepper (1g)
- ¼ tsp. garlic powder (1g)
- ½ tsp. sweet paprika (2g)
- 4 cups arugula (lightly packed)
- 1 lemon juice
- 1 ½ donut peaches (275g, pit removed and thinly sliced)
- 3 tbsp. finely chopped shallot (30g)
- 2 tbsp. fresh dill (5g, finely chopped)
- 1 cup cherry or grape tomatoes (150g, halved)
- 1 avocado diced
- 1 tbsp. hemp seed hearts (15g)
- 2 tbsp. agave nectar (30ml)
- 3 tbsp. vegan mayo (45g)
- 1 tbsp. olive oil (20ml)
- 2 tbsp. white wine vinegar (30ml)
- 1 ½ tsp. stone ground mustard (7g)
- 1 ½ tsp. dijon mustard (7g)
- ¾ tsp. kosher salt (4g)
- ¾ tsp. black pepper (4g)
- ¼ tsp. garlic powder (1g)
Instructions
- Start by boiling some water in a pan and adding the cavatappi pasta. Stir occasionally and monitor the pasta until it is al dente. This texture is crucial as overcooked pasta can muddy the salad's flavors. Once cooked, drain the pasta and rinse it with cold water to stop the cooking process.
- In a large mixing bowl, combine the avocado oil, lemon juice, white wine vinegar, stone ground mustard, dijon mustard, hemp seed hearts, agave nectar, and seasonings (1/4 tsp. kosher salt, 1/4 tsp. black pepper, 1/4 tsp. garlic powder, and 1/2 tsp. sweet paprika). Whisk these ingredients together until the dressing is creamy and aromatic. If it is too thick, add a splash of water to reach the desired consistency.
- In the same large bowl, add the arugula, chickpeas, diced avocado, halved tomatoes, finely chopped shallot, dill, and sliced peach. Toss the ingredients together to create a colorful and vibrant salad mix.
- Once the pasta has cooled after rinsing, add it to the salad mixture. Gently incorporate the pasta without clumping to ensure an even distribution throughout the salad.
- Pour the dressing over the salad and gently toss everything together until evenly coated. You should smell the herbs and citrus as you mix. Serve immediately for the best flavor or store the dressing separately if making ahead to prevent wilting of the arugula.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Stir about 2 tsp. of kosher salt into the boiling water when cooking pasta for added flavor.
Rinse pasta in cold water after draining to prevent the arugula from wilting.
This salad is best served cold and does not require reheating.
Serve chilled on a hot day as a refreshing meal. Pair with grilled chicken or fish for added protein. Offer as a side dish for barbecues or summer picnics.
Replace donut peaches with nectarines for a different flavor profile. Add crumbled feta cheese for a creamy tang. Substitute arugula with spinach or mixed greens for a milder taste.