Gluten Free Caprese Pasta Salad
With the rise of low-carb meal plans and gluten-free needs, pasta has long been exiled from healthy eating meal plans. Despite there being many pasta “alternatives” on the market, I’ve been sadly disappointed in their taste and texture – until now. Banza pasta is a grain-free pasta option, made entirely from chickpeas. It has double the amount of protein and three times the amount of fiber compared with traditional pasta. The best part is? The taste and mouthfeel are so similar to traditional pasta, it passes the taste test for even the toughest critics (kids!). That’s right, my picky toddlers didn’t notice there was a difference in their pasta. Ultimate success.
With the arrival of summer, pasta salad is a great dish to bring along to a picnic, barbecue or family gathering. As a great alternative to traditional pasta salad, this gluten-free option is light, refreshing and high protein. I skipped the meat to make it a vegetarian option that will please both meat-eaters and vegetarians alike. This dish can be served hot as a dinner entree or chilled and served cold, perfect for those hot summer days.
Gluten Free Caprese Pasta Salad
Servings: 6
Total time: 20 minutes
Ingredients:
1 box of Banza chickpea pasta
1 pint cherry tomatoes, cut into halves
2 tbsp olive oil
1 clove garlic, diced
2 cups zucchini noodles
1 can chickpeas, drained & rinsed
1/4 cup pesto sauce
4 handfuls greens (spinach or arugula)
1 cup small mozzarella balls, cut into halves
Salt & Pepper to taste
Directions:
Cook pasta according to box.
While pasta is cooking, in a large sauté pan over medium heat add in olive oil and garlic, cooking until garlic translucent 1-2 minutes.
Add in noodles, cherry tomatoes and chickpeas, stirring gently for an additional 5 minutes.
Drain pasta when al dente. Add pasta to sautee pan and mix in pesto.
Turn heat off and transfer to a serving bowl. Add in greens and mozzarella. Greens should be lightly wilted.
Serve hot or cold & enjoy!