By Holistic Health by Holly, Certified Nutritional Therapy Practitioner
Are you looking for a quick, flavorful recipe that utilizes some of your fresh summer produce?
We've got you covered!
Today we are sharing a pasta salad recipe from Holly, a Certified NTP. This pasta salad was developed with the intention to embrace all things summer -- cool food, with fresh produce, and summer spices.
Many times we overthink recipes and healthy eating, or we simply do not know what to do with a fridge full of fresh produce. What if we told you that you could simply mix what you have on hand and end up with something pretty specticular? And that you do not have to follow a recipe exactly as it is listed?
Just as this vegetable combination came from what I had on hand, you can tailor the recipe according to what’s on sale/season, whatever you may have on hand, or what you prefer!
Get creative, and enjoy!
1 cup Banza pasta
1 medium zucchini
1 - 2 avocado(s)
1/2 cup cherry tomatoes, halved)
1 can diced green chiles
2 T olive or avocado oil
1 T red wine vinegar
1 t garlic powder
1/2-1 t oregano
Salt & pepper to taste
Optional: Top with Frank’s hot sauce or sriracha or more veggies!
Cook pasta according to directions, strain, and cool
While pasta cooks, cut vegetables
Mix together chilled cooked pasta, vegetables, oil, vinegar, and spices
Top with hot sauce (optional) and serve immediately
If you are not going to serve the dish immediately, I would recommend waiting to cut and add avocado chunks
IF you have leftovers with diced avocado, sprinkle lemon juice on the dish and stir — this will help keep the avocado from oxidizing and changing colors
The recipe calls for Banza pasta. Banza pasta is a gluten free pasta with pea protein, which is where the recipe title gets the term “protein” from. However, you can use any pasta you please!