Ginger broccoli pasta salad
290 cals, 10p, 46c, 5f (per meal)
1/3 bunch (202g)
4 tbsp (60g)
1 tsp (5g)
1 tsp (2g)
2 tbsp (30mL)
2 tsp (10mL)
1/2 lbs (227g)
1 large (164g)
1
Preheat the oven to 400°F (200°C) and bring a large pot of water to a boil.
2
Toss the broccoli and bell pepper with sesame oil and some salt and pepper. Spread them on a baking sheet and roast for 15-20 minutes, until lightly browned.
3
While the vegetables roast, cook the pasta in the boiling water according to package instructions. Drain and set aside.
4
Meanwhile, make the dressing: In a bowl, whisk together the hummus, Dijon mustard, lemon juice, and ginger. Slowly add a drizzle of water until the dressing reaches a sauce-like consistency. Season with salt and pepper to taste.
5
Toss the cooked pasta with the roasted vegetables and the dressing. Serve.