Gluten-Free Lemony Loaded Pasta Salad

white bowl filled with 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

2 Boxes Cauliflower and Multigrain Rotini Pasta, Organic

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

½ cup Extra Virgin Olive Oil, Organic

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