This Arugula and Peach Pasta Salad is flavorful, fresh, and vibrant. If you're looking for a simple yet amazingly delicious summer salad, look no further!
Ingredients
- 1/3 lb cavatappi pasta
- 15 oz chickpeas drained and rinsed
- 1 tsp avocado oil
- 1/4 tsp kosher salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder
- 1/2 tsp sweet paprika
- 4 cups arugula
- 1 lemon juiced
- 1 1/2 donut peaches pit removed and thinly sliced
- 3 tbsp shallots finely chopped
- 2 tbsp dill finely chopped
- 1 cup cherry or grape tomatoes halved
- 1 avocado diced
- 1 tbsp hemp seed hearts
Creamy Agave-Mustard Dressing
- 2 tbsp agave nectar plus 1 tsp
- 3 tbsp vegan mayo
- 1 tbsp olive oil plus 2 tsp
- 2 tbsp white wine vinegar plus 1 tsp
- 1 1/2 tsp stone ground mustard
- 1 1/2 tsp dijon mustard
- 3/4 tsp kosher salt
- 3/4 tsp pepper
- 1/4 tsp garlic powder
Instructions
- Cook the pasta in salted water until al dente, then drain and rinse. Set aside.
- Meanwhile, place a pan on medium heat. Add the 15 oz. chickpeas, 1 tsp. avocado oil, ¼ tsp. kosher salt, ¼ tsp. pepper, ¼ tsp. garlic powder, and ½ tsp. sweet paprika. Stir, cook for 3 to 4 min until heated, stirring occasionally.
- Whisk together all Creamy Agave-Mustard Dressing ingredients in a bowl (2 tbsp. + 1 tsp. agave nectar, 3 tbsp. vegan mayo, 1 tbsp. + 2 tsp. olive oil, 2 tbsp. + 1 tsp. white wine vinegar, 1 ½ tsp. stone ground mustard, 1 ½ tsp. dijon mustard, ¾ tsp. kosher salt, ¾ tsp. pepper, ¼ tsp. garlic powder).
- Add the 4 cups arugula, cooked pasta, and juice of ½ the lemon to a large serving bowl or plate, and toss. Cut the remaining lemon into wedges for serving. Top the salad with the 1 ½ donut peaches, 3 tbsp. shallot, 2 tbsp. fresh dill, 1 cup cherry or grape tomatoes, 1 avocado, and 1 tbsp. hemp seed hearts, and about half of the dressing, and gently toss. Top with the chickpeas, and serve with remaining dressing and lemon wedges on the side.