Description
A delicious and nutritious sautéed Brussels sprout pasta salad bowl, perfect for a vegetarian meal.
Ingredients
Scale
- 4 cups (about 240g) brussels sprouts, shaved or shredded
- 1.5 cups (about 150g) cooked chickpea pasta (about 3–4 oz. dry pasta)
- 8 oz (about 227g) cooked chicken breast, shredded or chopped
- 1/2 cup (about 50g) parmesan cheese, shredded
- 1 cup (about 150g) bell pepper, sliced
- 1/2 cup (about 75g) red onion, sliced
- 1 tsp balsamic glaze, more to taste
- 1/2 tbsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Cook Pasta First: Start by cooking your pasta according to package instructions, stirring occasionally until it is al dente. You will know it is ready when it is cooked through but still has a slight bite to it. Do not overcook, or you will end up with mushy pasta that does not hold up in the salad.
- Sauté Brussels Sprouts: While the pasta is cooking, toss the Brussels sprouts in a hot pan with a drizzle of olive oil. As they sizzle, you will quickly smell that nutty aroma filling your kitchen. Keep an eye on them; you want them golden brown without turning mushy, so give them a good stir occasionally.
- Add Garlic & Flavor: Once the sprouts are looking lovely and caramelized, add minced garlic to the pan. The garlic will release its fragrant scent almost immediately, so watch closely. You do not want it to burn, or it will taste bitter. Just a minute is all it needs to infuse that delicious flavor.
- Combine Ingredients Gently: After draining the pasta, combine it with the sautéed Brussels sprouts and garlic. You want to do this while everything is still warm, allowing those flavors to mingle together. Be careful not to mash anything; you want a nice blend without destroying the textures.
- Add Dressing & Toss: Drizzle your favorite dressing over the pasta mix and toss everything together until it is well-coated. You will feel that satisfying mix of textures as you combine them. Avoid adding too much dressing at once, or you might end up with a soggy salad.
- Garnish & Serve: Top your salad with grated cheese or nuts for an added crunch. When you add these garnish elements, you will notice they elevate the dish visually as well. Serve it warm or at room temperature — just do not let it sit too long uncovered, or it may dry out.
Notes
- Storage Tips: Store each component in its own airtight container to maintain freshness.
- Expert Tips: Use pre-shaved Brussels sprouts to save time. Check chicken for doneness every 2 minutes when air frying. Feel free to add more cheese if desired.
- Reheating Instructions: For best results, reheat in a skillet over medium heat for 5 minutes, stirring occasionally until warmed through.
- Serving Suggestions: Serve with crusty bread for a complete meal. Pair with a light white wine for dinner parties. Top with extra balsamic glaze for a personal touch.
- Recipe Variations: Replace chickpea pasta with quinoa for a gluten-free option. Add roasted sweet potatoes for a sweet contrast. Incorporate seasonal veggies like butternut squash.
- Ingredient Notes: When selecting Brussels sprouts, look for bright green, firm sprouts with no yellow leaves. For pasta, chickpea pasta offers great nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 549
- Sugar: 13g
- Sodium: 870mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 15g
- Protein: 62g
- Cholesterol: 113mg