The Best High Protein Spring Pasta Salad
The protein-packed pasta salad we have literally eaten 3x this week 😃 with @eatbanza ‘s NEW Wheat Protein Pasta🍴 Pretty enough for brunch, practical enough for lunch, and packed with 22g of protein and 7g of fiber per serving! 🌱 This pasta is made with semolina wheat and chickpeas 🌾and it tastes exactly like traditional pasta. We are all obsessed over here. Recipe Below!
To buy the new wheat protein pasta near you click here! Banza Pasta
Spring Banza Pasta Salad
Ingredients
1 box Banza wheat protein pasta
1 cup fresh or frozen peas
1 cup quick steamed asparagus, chopped small
1 shallot, finely minced
1/2 small head radicchio, finely sliced
1/4 cup chopped Kalamata olives
1 cup fresh dill, chopped
1/2 cup microgreens
1 tablespoon lemon zest
Burratta
Dressing
1/4 cup olive oil
3-4 tablespoons red wine vinegar
Juice of 1/2 lemon
1 teaspoon Dijon mustard
1 tablespoon Green Goddess seasoning * or Italian seasoning
1/2 teaspoon chili flakes
1/4 teaspoon Kosher salt
1/4 teaspoon Black pepper
Directions
Bring a large pot of salted water (at least 2 tablespoons of kosher salt) to a boil. Cook the pasta according to package directions - about 12 minutes for protein pasta.
When the pasta is about 2 minutes away from al dente, add the asparagus to the boiling water and cook just until bright green and slightly tender yet still crisp.
Drain the pasta and asparagus.
In a small jar, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, seasoning, chili flakes, salt, and pepper.
Add the cooled pasta, peas, asparagus, shallot, radicchio, micro greens, olives, dill, and lemon zest to a large bowl. Pour over the dressing and toss until evenly coated.
Transfer to a serving platter or bowl. Tear the burrata over the top and finish with extra dill, lemon zest, cracked pepper.
