Sunday, October 18, 2015

Gluten-free Mediterranean Pasta Salad




Between red and green lentil pastas, and even black bean pasta, I am in love with these new gluten-free pastas that have come out on the market! They are packed with so much fiber and protein that rice pasta can't even compete nutritionally and I prefer their taste and texture as well. This is one of my favorite Mediterranean inspired pasta salads I used to make back in the whole wheat pasta days that tastes amazing with green lentil pasta and can be served for dinner or saved for a energy packed lunch. 
 
Cook the green lentil pasta, drain, rinse off and let cool. 
Lightly sautéed garlic, mushrooms, peppers, asparagus and onions.
Mix all of the ingredients together in a big bowl with raw spinach, greek olives and sundried tomatoes. 
I added feta cheese but that's optional. 
Top off with olive oil, balsamic vinegar and pepper. 
Serve cold. 
High in protein and fiber and so delish!

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