Gluten-Free Lemony Loaded Pasta Salad
NOW® partner and NY Times Bestselling Author of “Run Fast. Eat Slow.” Elyse Kopecky, made this refreshing high-protein, vegetarian pasta salad, perfect for summer picnics, camping, road trips and backyard dinners. Serve it as a side with a grilled protein or serve as a main dish since it’s well-balanced and high in protein from the power combo of the chickpeas and gluten-free pasta. The toasted pine nuts add texture and healthy fats, iron and magnesium—much-needed micronutrients for hard-working runners.
This recipe makes a lot to ensure leftovers for lunch and can be easily cut in half if you’re cooking for one or two. To keep it fresh for several days, add the spinach just before serving.
Ingredients
1 can
chickpeas, rinsed and drained (or sub shelled edamame, follow package instructions)
3 cups
baby spinach*
1 pint
cherry tomatoes, halved
1 cup
crumbled feta (can sub vegan cheese)
½ cup
Pine Nuts, Raw Organic
optional
fresh basil, stack the leaves, roll up and slice
1
Lemon Miso Dressing (below)
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Lemon Miso Dressing
⅓ cup
lemon juice
2 cloves
garlic, minced
2 teaspoons
miso paste (preferably mellow white)
½ teaspoon
fine sea salt
¼ teaspoon
ground black pepper
Directions
- Cook the pasta in salted boiling water according to package directions. Place in a colander, rinse under cold water, and drain thoroughly. Set aside to cool.
- While the pasta cooks, make the dressing.
- In a large salad bowl, combine the pasta, chickpeas or edamame, spinach, tomatoes, and feta. Add the dressing and toss to combine. Add salt and pepper to taste. Top with the pine nuts and fresh basil, if desired.
- Cover and chill in the fridge until ready to serve or serve at room temperature.
Leftovers will keep for up to 3 days.
*Feel free to substitute lightly steamed (crisp) broccoli for the spinach
