Peaches & Greens Pasta Salad


Peaches & Greens Pasta Salad // via Nosh and Nourish


8 ounces
spiral or elbow pasta (I used Ancient Harvest's quinoa/corn veggie spirals)
1⁄2 tablespoon
Olive Oil
Peach (sliced)
1 tablespoon
Dark Amber Maple Syrup
6 cups
Earthbound Farm Kale Italia salad blend
1 tablespoon
Minced Garlic
1 tablespoon
Olive Oil
Carrots (thinly sliced)
juice from 1/2 a lime
5 3⁄10 ounces
Silk Peach Mango Dairy-free Yogurt Alternative (or sub peach Greek yogurt)
1⁄4 cup
1⁄4 cup
Chickpeas (drained and rinsed)
1⁄2 tablespoon
Apple Cider Vinegar
1⁄4 cup
raw pepitas


  1. Boil your pasta according to the instructions on the box. Drain, then toss with 1/2 tbsp olive oil. Place in the refrigerator to cool.
  2. Meanwhile, brush a bit of maple syrup onto the peach slices, then grill them until lightly browned and softened. Then set aside. 
  3. In a large pan over medium-high heat, combine the kale italia, minced garlic, olive oil, carrots, and lime juice. Saute for approximately 5 minutes or until the greens are wilty and the carrots a bit softened. 
  4. In a small mixing bowl, combine the yogurt, tahini, chickpeas, and apple cider vinegar. Use an immersion hand blender to puree until smooth. 
  5. Finally, combine all ingredients into a large mixing bowl and refrigerate until ready to serve.

Yields 6 Servings