Monday, May 23, 2016

Best Ever Pasta Salad

Welcome to another week! Is there anything better in the summer time than cold meals? Salads, fresh mozzarella, crunchy celery. As the temperature turns, I gravitate away from anything hot and start to favor cold foods. Soups and casseroles return to the vault and I pull out all of my favorite summer recipes. A few weeks ago, I started becoming obsessed with cold pasta salad. I haven't craved much during my pregnancy other than salads (seriously, not a joke) but I did quickly fall in love with this pasta salad. Look for some baby updates this week - I decided I should finally share some!

But first, back to this recipe - I added chickpeas for extra protein, loads of veggies and went with quinoa pasta for a higher fiber and higher protein option. It's colorful, fun and perfect for the summertime. Enjoy!


If my kitchen walls could talk: Feel free to add in any of your favorite veggies - zucchini or green bell peppers would be wonderful additions as well. This recipe is also amazing without the pasta, feel free to leave it out - just be sure to either use half the amount of dressing or increase the veggie/chickpea ratio.



Best Ever Pasta Salad

Ingredients

1 box quinoa pasta
1 cup carrots, shredded
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 cucumber, chopped
2 cans chickpeas, drained
1 cup black olives
1/3 cup olive oil
2/3 cup white wine vinegar
1 tbsp oregano, dried
1/2 tbsp minced garlic

1. Boil pasta according to directions until al dente. Meanwhile, chop vegetables into bite sized pieces.
2. In a large bowl, combine carrots, bell peppers, cucumbers, chickpeas and olives. Drain pasta and add to vegetable mix.
3. Combine olive oil, white wine vinegar, oregano and garlic, stirring to combine. Pour over pasta mixture. Refrigerate until cold, allowing flavors to meld together.

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