Pasta, we meet again! My once nemesis has become my steady BFF & mealtime sidekick. I fear certain foods no longer as I’ve learned to rework my favorite recipes in order to make them healthy, easy to make, and the kinda food you simply crave on repeat.

One such pasta variety is my pasta salad series. Cue in warmer (Spring-is) mostly Summer weather and I’m all about these cold and creamy pasta salads that have a long fridge life, are ready in a whim, and save your life for quick, weeknight dinners. Or even better; make you look like a pantry superstar at the next family dinner or potluck with friends. Everyone will love it and ask you for the recipe. They make the best side dish or are easily customizable into a main dish by simply adding your favorite protein.

On a vegan or vegetarian diet? No problem, I’ve got you. You can use chickpea or lentil pasta as a base for added plant-protein. You may also add hummus to the pasta salad; it will only make it creamier. Still on the hunt for alternatives? May I suggest grilled tofu or tempeh? They are always a good addition! If vegetarian, you can also top this with a crispy, fried egg! Yep, put an egg on it.

For everyone else; this salad is a big hit when served alongside grilled chicken- or grilled shrimp or salmon. I find it’s very filling and satisfying; but it’s got a 50/50 ration of carbs to veg. I personally love to add the following veggies, but feel free to get creative and switch it up:

• kale
• spinach
• peas
• sometimes a tiny bit of pesto (love parsley and basil)

Other veg or fruit you can add:

• avocado
• roasted, shredded brussels sprouts
• broccoli or broccolini
• snap peas

So do me a favor and give this little pasta salad a try. You can thank me later. So easy, and  so good!

Ingredients

• 1 bag of gluten-free farfalle (bow tie pasta) or rotini *you could go for brown rice, chickpea, lentil or quinoa-based pasta. p.s. I mixed rotini and farfalle; and it gave this pasta salad really nice texture!
• handful of organic baby spinach
• handful of kale, finely chopped
• 1 cup of fresh or frozen organic peas
• 1 tbsp of extra virgin olive oil and lemon to “massage” the kale with clean hands (makes it tender and super flavorful *pro tip: chop off the veins/stems)
• pink sea salt and ground pepper to taste

Italian Vinaigrette

• about 1/3 cup (~ 5-6 tablespoons of good quality, extra virgin olive oil)
• 2 tablespoons chopped, fresh parsley
• 2 teaspoons grated Parmesan cheese (optional, but highly recommended)
• pinch of red pepper flakes
• pinch of dried oregano
• 2 tablespoons white wine vinegar
• 2 tablespoons fresh lemon juice
• 2-3 garlic cloves, finely chopped
• sea salt and pepper to taste

Whisk ALL ingredients together in a bowl. Cover and maintain refrigerated for ~2-3 days, no more than that. Shake well before pouring on the pasta salad!

Instructions

1. Follow the instructions on the gluten-free pasta bag/box of your choice
2. In a large bowl, combine the massaged kale, spinach and peas *add any other vegetable you like, see ideas above!
3. Mix with the cooked, but cooled-down pasta until well integrated
4. Feel free to add crumbled feta or any leftover parmesan cheese to the pasta
5. If preparing it one ahead, add the cheese and the Italian vinaigrette the day you’re serving it. If you make a large batch to eat throughout the week; never add all the dressing at once. I add it to each bowl as I’m about to eat it. Both the dressing and the pasta salad stay fresher, longer!;)

By: Aleyda/ The Dish On Healthy