Directions
- 1Squeeze lemon juice into four jars.
- 2Add Greek-style yogurt to each jar.
- 3Add Dijon mustard to each jar.
- 4Add honey (or maple syrup) to each jar.
- 5Add garlic to each jar.
- 6Add hot sauce to each jar.
- 7Add diced cucumber to each jar.
- 8Add diced sun-dried tomatoes to each jar.
- 9Add chickpeas to each jar.
- 10Add whole wheat pasta to each jar.
- 11Add tofu bacon to each jar.
- 12Cut an avocado in half.
- 13Add diced avocado to each jar.
- 14Add toasted omega-3 seed mix to each jar.
- 15Close the jars with lids.
- 16Pour a jar of pasta salad onto a plate.
Ingredients
- 1 lemon
- 6 Tbsp Greek-style yogurt
- 1.5 tsp Dijon mustard
- 1.5 tsp honey
- 2 cloves garlic
- 1.5 tsp hot sauce
- 1 British cucumber, diced
- 10 sun-dried tomatoes, diced
- 250 g chickpeas, cooked
- 120 g whole wheat fusilli
- 250 g tofu bacon
- 0.5 avocado, diced
- 3 Tbsp toasted omega-3 seed mix
- 1.5 Tbsp tomato paste
- 3 Tbsp reduced-salt soy sauce
- 1 tsp smoked paprika
- salt
- black pepper
- olive oil
Equipment
jarslemon squeezerspoonknifebowlovenpan
Tips
- You can make this recipe and have it ready for the next 2-3 days.
- The recipe is nutritionally balanced, has a lot of protein, a lot of fiber, and a lot of key micronutrients.
- It's very filling without being too heavy.
- Marinate tofu overnight for best flavor.
- Toast seeds until they start to pop, stirring often, and be careful not to burn them.
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