Summer is for great food and casual dining. This is the perfect marriage of both. Cold penne rigate combines with a fresh, vegan caesar salad to create a caesar salad with loads of nutrition. Make a double batch. It's perfect for sharing at a picnic or BBQ! HINT: Don't forget the wine and crunchy French bread. No sugar, no gluten, all vegan--and fit for a King!
PREPARE PASTA: Boil 6 cups of water in a large sauce pan. Add the pasta and salt. Return to a roiling boil 2 min. Reduce heat to a simmer and cook until almost tender about 7 minutes. Drain in a colander. DO NOT RINSE. set aside.
MAKE CAESAR DRESSING: Put the vegenaise in a large bowl.
*PASTE THE GARLIC: Smash the garlic cloves on your cutting board with the side of your knife. Mince the garlic finely. Add the kosher salt and rub it into the garlic with the side of your knife to make a paste. Add this to the dressing in the bowl.
ZEST ONE LEMON with a microplane. Juice BOTH lemons. Add the zest and the juice to the dressing.
ADD: Rice vinegar, sun-dried tomato oil, vegan parmesan cheese, Worcestershire sauce, and red pepper flakes.
WHISK THE DRESSING until the ingredients are well incorporated. Chef's Secret: Hand whisk this with a balloon whisk rather than using a blender.
ADD THE PASTA to the bowl of dressing.
SUN DRIED TOMATOES: Drain them, mince them, add them to the salad bowl.
MINCE THE GREENS: Mince the Italian parsley, spinach, and kale (remove the tough center stem). Measure the greens into the bowl.
STIR until all ingredients and the dressing are well distributed.
ARRANGE THE SALAD in a serving bowl lined with large leaves of cabbage or lettuce. Garnish as you like.
TO PLATE INDIVIDUAL SERVINGS, line each plate with radicchio leaves. Top with 1½ cups of the salad. Garnish with vegan parmesan or pine nuts. Add freshly ground pepper to taste. Place 3 grape tomatoes together on the edge of the plate. Finish with a sprinkle of parsley confetti.
Nutrition
Nutrition Facts
Hail Caesar! Pasta Salad
Amount per Serving
Calories
151.64
% Daily Value*
Fat
5.43
g
8
%
Saturated Fat
0.89
g
6
%
Polyunsaturated Fat
0.5
g
Monounsaturated Fat
1.42
g
Cholesterol
1
mg
0
%
Sodium
3099.78
mg
135
%
Potassium
519.64
mg
15
%
Carbohydrates
20.25
g
7
%
Fiber
3.01
g
13
%
Sugar
2.74
g
3
%
Protein
6.44
g
13
%
Vitamin A
2776.57
IU
56
%
Vitamin C
48.91
mg
59
%
Calcium
101.35
mg
10
%
Iron
1.62
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.