My obsession with all the little details can get really annoying (just ask my husband). It’s also just plain exhausting. When my best friend had her baby shower, I killed myself finding the perfect party theme….”born to be wild” with jungle accents if you were wondering.
I painstakingly made every decoration by hand and I spent way too much time making deliciously adorable gluten free monkey faced cupcakes that nobody really ate…wahhhh!
(maybe that “fun” project will find its way onto TDK)
When my son turned one, I HAD to throw a huge lake themed party complete with an invitation full of fish puns. Again I poured my time into preparing dinner for 50 people and making some really cute birthday banners and a sign that read “the BIG one!
Yes, I am aware of how annoying this blog makes me sound but there is reason I bring all this up. Luckily for you, my obsession with details even creeps into what and how I cook. I love a gluten free meal that tastes good and makes me feel good but its not very often that you find a recipe that delivers the trifecta: tastes good, is good for me and yes even looks as good as it tastes.
This delicious gluten free mediterranean pasta dish delivers all three and the best part is, it’s completely carb-free. So if you love Italian food, fresh pesto and sun dried tomatoes than this recipe is definitely for you!
Some other little details about this recipe that I love include: it can be served warm or chilled and Banza’s chickpea pasta has a whopping 14 grams of protein in just 2 ounces. If you haven’t yet jumped on the plant based protein bandwagon you are missing out! And if you are a vegetarian glutard that struggles with eating enough protein, you need to get on that shit ASAP!
Pasta Salad Ingredients
- 1 box Banza Pasta
- 1-12 ounce jar marinated artichoke hearts, drained and roughly chopped
- ½ cup sun-dried tomatoes packed in oil, drained (reserve 2 tablespoons of oil)
- ½ cup kalamata olives, chopped
- 3 tablespoons capers, rinsed
- ¼ cup sliced scallions
- 1 cup packed fresh arugula
- ⅓ cup parmesan cheese
- ⅓ cup olive oil
- 2 tablespoons of reserved sun-dried tomato oil
- 1 tablespoon lemon juice
- salt and pepper to taste
SALAD: Cook Banza chickpea pasta according to package directions. Rinse, drain and place into a large bowl. Mix in the chopped artichoke hearts, sun-dried tomatoes, olives, capers, and scallions. Toss to combine.
DRESSING: In a small bowl, mix together the pesto, olive oil, sun-dried tomato oil, lemon juice, salt and pepper. Stir to combine.
When you’re ready to serve, add the arugula and parmesan cheese into the salad and toss to combine.
It’s official, Banza’s chickpea pasta is a staple in the land of healthy gluten free cuisine. If you have any other yummy chickpea pasta recipes, let us know!
Original recipe found on The Little Spice Jar.