Pasta salad, or salad pasta? You decide. This versatile dish was made by combining some of our favourite things (pasta, kale and Mother Raw Roasted Garlic Caesar Dressing) we have created a comforting pasta salad can be served warm or cold. Made with our creamy, dairy-free Roasted Garlic Caesar Dressing, this dish is full of roasted garlic goodness. Don’t forget the tempeh bacon.
For the tempeh bacon
250 g tempeh, steamed first and then crumbled
3 tbsp tamari (or soy sauce)
½ tbsp maple syrup
1 tbsp raw apple cider vinegar
¼ tsp smoked paprika
1 tbsp extra virgin olive oil
For the pasta
1 pint cherry tomatoes
4 oz pasta shells
½ bunch kale, roughly torn
Salt and pepper, to taste
Vegan parmesan, to taste
Fresh parsley, to taste
Preheat the oven to 400ºF.
Heat a large nonstick skillet over medium heat. Add the crumbled tempeh and cook for four to five minutes.
In a small bowl, combine the tamari, maple syrup, apple cider vinegar, smoked paprika and olive oil.
Add the marinade ingredients and stir to combine. Cook for an additional five minutes, until browned. Set aside.
In an oven-safe baking dish, add the tomatoes along with a drizzle of olive oil, salt and pepper. Bake for 15 minutes, until the tomatoes are tender and some have burst.
Meanwhile, bring a pot of salted water to a boil. Add the pasta and cook according to package directions. Drain and set aside.
In the same pot used to cook the pasta, add a splash of olive oil, and the kale and sauté until just wilted, add the pasta back to the pot along with the tomatoes and the dressing. Toss to combine.
Divide into bowls, and season with salt and pepper and top with vegan parmesan, tempeh bacon and parsley.
To prep the tempeh, steam it whole first in a steamer basket for 15 minutes.
Go ahead and dig into the power of plants and the flavour of roasted garlic!