Bright, light, cool, quick and easy meals are essential for any time of the year.  I whipped up this vibrant, gluten and dairy free pasta salad for a friend’s BBQ this weekend.  It was a perfect side to go with all of the fresh fruits and veggies, salads and homemade veggie burgers on the grill.  Even the hard core carnivores in attendance enjoyed the bright green pasta dish!  Pasta salad also makes for perfect leftovers – try adding it to a green salad for lunch.

It’s easy to make substitutions.  Use any fresh herbs for the dressing that you like or may have on hand growing in your garden.  Most veggies taste delicious chopped up in this salad so while I had peppers and broccoli already in my fridge you could easily substitute any of your favorite fresh vegetables.

  • Prep Time15 min
  • Cook Time15 min
  • Total Time30 min
  • Yield6-8 servings
  • Energy370 cal
  • Course
    • Main Course
    • Salad
  • Suitable for Diet
    • Gluten Free
    • Low Lactose
    • Vegan
    • Vegetarian
    • Weightloss Program
    • Lifestyle Program

Ingredients

Pasta Salad

  • 4 cups quinoa pasta, cooked
  • 1 orange bell pepper
  • 1/2 green bell pepper
  • 1 carrot
  • 1/2 red onion
  • 1 cup broccoli, chopped
  • 2 tbsp fresh chives, chopped

Honey Lime Dressing

  • 1/2 cup olive oil
  • 2 tbsp apple cider vinegar
  • 1/2 lime, squeezed
  • 1/2 tsp sea salt, to taste
  • 1/4 tsp fresh ground black pepper, to taste
  • 1/4 cup fresh chives
  • 1 handful parsley
  • 1 handful basil
  • 1/4 avocado
  • 1 1/2 tsp honey or pure maple syrup
  • Water as needed if too thick

Directions

1

Boil water, add pinch of sea salt (optional).

2

Prepare pasta according to package (I used quinoa pasta and cooked it for 11 minutes but brown rice pasta works well for gluten free pasta too.)

3

While pasta is cooking, chop peppers, onion, broccoli, chives.

4

Prepare dressing by adding all ingredients to blender except lime.  Squeeze lime over other ingredients in blender.  Blend well.

5

Once pasta is ready, drain into colander, let cool and transfer to large bowl.

6

Add chopped vegetables.

7

Pour dressing over pasta starting with half the amount.

8

Stir to mix dressing into pasta and vegetables, adding more dressing as desired.  I used the whole batch of dressing but it tastes great over green salads so you may want to save for leftovers.

Dressing Yield: 1 cup

Additions & Substitutions

Reboot Program:

  • Sub pasta for zucchini noodles  

Weight Loss & Lifestyle Program:

  • Quinoa pasta – brown rice or whole wheat pasta
  • Olive oil – avocado oil, flax oil
  • Chives – scallions, green onions
  • Add/Sub vegetables
  • Apple cider vinegar – white wine vinegar
  • Add in one of the following lean proteins/serving:
    • Add 3-4 oz poultry/meat/tofu
    • Add 4-6 oz fish/shellfish
    • 2 hard boiled eggs
  • Amount per serving
  • Calories370
  • % Daily Value*
  • Total Fat16 g20.51%
  • Trans Fat2 g
  • Cholesterol0 mg0%
  • Sodium15 mg0.65%
  • Total Carbohydrate56 g20.36%
  • Dietary Fiber6 g21.43%
  • Total Sugars3 g
  • Protein8 g16%

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