Summertime Pasta Salad

Q: What’s cool and filling and a great addition to any BBQ?

A: Pasta Salad

Now hear me out, before you start cringing about the calories, gluten, and imagine yourself feeling bloated…

There are some amazing healthy pastas on the market today that are the perfect substitute to the old-school gluten filled noodles you may have grown up with.

You can prepare and eat pasta without an ounce guilt and feel great afterwards.

It starts with selecting better quality noodles.

Healthy noodle options include red lentil, green lentil, chick pea, rice and or quinoa.

The bean based pastas are the highest in fiber and protein.

The rice and quinoa based are alternative flours that are neutral and generally do not cause inflammation. All of these are gluten free.

Summer Time Pasta Salad

Serves 8

12oz red lentil pasta – penne or rotini
¼ cup Kalamata olives chopped
2/3 cup cherry tomatoes halved
½ red pepper chopped small
¼ cup red onion chopped
½ cup cut frozen green beans thawed
¼ cup minced fresh parsley
1/3 cup cucumber diced into ½ inch squares

Dressing:

½ cup olive oil
3 tablespoons fresh lime juice
1 tsp raw orange blossom honey
1/8 tsp garlic powder
1/8 tsp oregano
1/8 tsp basil
Pinch sea salt
Pinch black pepper

Directions:

1. Bring a large pot of lightly salted water to a boil. Add rotini pasta, and cook for 8 to 10 minutes, until al dente. Drain, and rinse with cold water.
2. In a large bowl, mix the cooled pasta, red onion, cucumber, red bell pepper, olives, parsley, and tomatoes.
3. In a jar with a lid, mix the olive oil, lime juice, honey, garlic, basil, oregano, salt, and pepper. Seal jar, and shake well.
4. Pour the dressing mixture over the pasta salad, and toss to coat. Cover, and chill 8 hours in the refrigerator.

May you feel inspired to break out of a cooking slump and make a new dish. Preparing nutritious meals to eat and share is one of the greatest demonstrations of self-love.

Wishing you Well,

Dr. Purcell