Fig Mustard Tomato Pesto Pasta

This is my current favorite fruity cold pasta salad recipe.

It’s the perfect balance of savory, tangy, and slightly sweet

very filling and refreshing at the same time

Ingredients for 2 large salad bowls

• 200 g dry short pasta

• A pot of water with 1% salt (for boiling)

For the sauce:

• 1 tbsp extra virgin olive oil(adjust)

• 1 tbsp sun-dried tomato pesto (or home made)

• 1 tbsp high-protein soy yogurt

• 1 tbsp fig mustard(store bought or home made)

• A pinch of black pepper

For serving (per recipe):

• A portion of boiled beans (e.g., chickpeas, white beans, or lentils)

Salad side option (Any vegetable/berries/beans of your choice):

• 4 cups leafy greens

• 2 cups carrot cucumber salad

• 2 cups grilled eggplant and zucchini

• 1 handful of fresh berries

• 1 cup edamame

Instructions

1. Bring a pot of water to a boil and salt it to about 1%. Add the pasta and cook until al dente. Drain and let it cool slightly.

2. Add the sauce

   

3. Assemble

   Divide the pasta between the two bowls and add a portion

   Enjoy immediately as a hearty, colorful, and nutrient-rich pasta salad.