In our humble opinion, the dressingmakesthis salad.
How we made this diabetes-appropriate
1.
Most Americans don’t get enough fiber.
Photo: Sara Haas
Read more about the benefits of fiberhere.)
Tips from the Test Kitchen
This dressing is so delicious!
If I make a larger batch, how long does it keep for?
The dressing will keep for 3 to 5 days in the fridge.
I don’t like cilantro; can I use another herb in the dressing?
Use parsley or a mix of your favorite fresh herbstarragon, oregano, basil, even chives!
Arugula is a bit too peppery for me; are there other greens I can use?
Can I make this ahead of time?
you’re able to make the dressing and cook the pasta ahead of time.
I am allergic to cashews; is there a good substitute?
Roasted sunflower seeds or pepitas (pumpkin seeds) would be great in this salad.
Any other jot down of nut (as long as you’re not allergic!)
will work well too.
I’m sensitive to beans; is there another vegetarian protein source I could substitute?
Yes, you’re free to use 1/2 cup of diced extra-firm tofu, pressed if desired.
Cook pasta according to package directions, omitting salt.
Drain and rinse with cold water.
Meanwhile, combine shallot, lemon juice, warm water and 1/4 teaspoon salt in a small bowl.
Set aside for 10 minutes.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
