GF Pasta Salad
This is a great recipe for weekly meal prep, it comes together quickly and the ingredients can easily be swapped out to preference. For this recipe I’ll be using Banza GF pasta made from chickpeas for a boost of protein, it’s a great option for anyone looking for a quick yet satisfying meal.
Notes: The quantities can easily be adjusted, I like mine heavy on the veg.
Since I’m not adding any pre-done dressing to this salad, I recommend using a good quality olive oil for the best results.
GF Pasta Salad:
Banza pasta (rotini is my fav), 1 lb
cucumber, 1 pack Persian or 2 English
cherry tomatoes, 1 container
red onion, 1 medium
feta cheese, 1 container
lemon, 1
good quality olive oil
S+P
Method:
Bring a pot of water to boil and cook GF pasta per instructions. Once rinsed, drizzle with olive oil and set aside to cool.
Into a large container, slice the cucumber, cherry tomatoes, and red onion. The size of the veggies is up to preference but I suggest keeping them roughly the same size as the pasta. Add the feta cheese (gently crumbled if not already), and juice from half/whole lemon. Drizzle with olive oil then finish with salt and pepper. Mix well with a spoon or cover container and shake to mix.
Add the cooked pasta, mix once more, then taste and adjust seasoning if needed. Store in the fridge for up to 5 days and serve with a drizzle of oil if too dry.
