Pasta salad with lemon poppy seed dressing

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Pasta salad. I have a lot to say.

My first experiences with the pasta salad were the ready-to-eat variety, just adding mayonnaise. You identify? If so, I guess you weren't a wild fan of pasta salad when you were a kid, either. Howeves, if you were lucky enough to grow into a whole from scratch, Best Foods Whaaaat? Home, you probably have this pasta salad thing.

Once upon a time there was a pasta salad, I was the detractor of naysaying's epic proportions. I couldn't dig. As most of us experience when we are marred by Tykhood's unpleasant food encounters, I didn't enjoy the pasta salad until I started preparing it myself. At the time, there was everything, “Duh. Of course the pasta salad is good. It is made of pasta. " Palm to the forehead. The trick is to make it intentionally unpleasant. We can do it. We are fools with these things.

Pasta Salad Thoughts:

  • Not in may
  • Yes, in fresh seasonal vegetables.
  • Yes in homemade dressing / vinaigrette
  • Spiral pasta shapes are bomb
  • … Bow ties or elbows also work
  • Colors of the world, spice up your life
  • Always, always better the next day, because: marinated
  • Pasta salad for dayz, no picnic left behind.

Since I'm a gluten-free, mayonnaise-free person, here is my jam: gluten-free pasta made with rice flour + homemade vinaigrette with funky fresh vegetables. Maybe some fruit. Maybe you even pass, who knows? A nut or a seed or two? We have this. For this round, I made a homemade poppy-lemon seed dressing, which was one of the best decisions I made. Adding some shelled peas, red onion, grated carrot, and cherry tomatoes? Easy. Colorful. Healthy. Bangarang I ate the whole batch in one day, without lying.

Options for recipe changes:

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  • Add your favorite seasonal vegetables and / or make vegetable substitutions as needed
  • Add some sunflower seeds, sliced ​​almonds, chopped walnuts, or walnuts / seeds of your choice.
  • Add some dried cranberries or raisins
  • A fan of feta cheese or goat cheese? Stick it on!
  • Add kalamata olives, sun-dried tomatoes, and / or artichoke hearts to a Greek-style dish
  • Use a store-bought poppy seed dressing to save prep time
  • Get creative with your own homemade dressing – a balsamic vinaigrette or Dijon honey would be fabulous here.
  • Wear your favorite form of pasta – bow ties work wonders!

Here is the pasta salad recipe that I've been telling you:

Pasta salad with lemon poppy seed dressing

Preparation time: 10 minutes.

Cook time: 10 minutes.

Total time: 20 minutes

Ingredients

Pasta salad:

  • 2 cups raw gluten free pasta of choice I used Rotini

  • 1 cup shelled green peas used to be frozen

  • 1 cup cherry tomatoes

  • 1-1 / 2 cups grated carrot

  • ¼ thinly sliced ​​red onion

  • 1/3 cup lemon poppy seed dressing recipe below

  • sea ​​salt

Lemon poppy seed dressing:

  • 1/3 cup olive grape seed or avocado oil

  • 3 tablespoons fresh lemon juice

  • 2 tablespoons white vinegar

  • 1 large clove garlic, minced

  • 2 tablespoons pure maple syrup or agave nectar *

  • Zest of 1 lemon

  • 1 tablespoon ground stone mustard

  • 1 tablespoon poppy seeds

Instructions

Prepare the lemon poppy seed dressing:

  1. Add all of the dressing ingredients to a small blender and blend until completely smooth. Set aside until ready to use.

Prepare the pasta:

  1. Cook pasta according to package directions (I usually cook mine a few minutes less than specified on package because I like my pasta al dente). Once cooked, strain the pasta and pour warm water over it. Allow the pasta to cool down.

  2. Add pasta and remaining salad ingredients to large serving bowl. Sprinkle in 1/3 cup of the lemon poppy seed dressing (reserving the rest for future salads) and stir until everything is covered. Try the salad for flavor and add sea salt and / or more dressing to taste. Refrigerate until ready to serve.

Recipe Notes

* You can replace maple syrup with honey if you agree that the recipe is not vegan.

5 healthy ways to eat peas

As part of our monthly series, my healthy food blog cohorts Sarah, Lindsay, Arman, Kylie, Alexis and I decided to offer you recipes that include peas. A.k.a. the vegetable that I used to crush with my index finger and hide under the bread when I was a child, but now I adore with open arms. Peas and green beans are seasonal, super vibrant, and available in your market, either fresh or frozen. You can add them to any fresh homemade food this spring and summer!

This is what the others brought to the table:

Making Thyme for Health Kale Power Salad: An Easy Choice for a Daily Clean Meal or Salad

The Lean Green Bean Pea Salad with Sweet Potatoes and Hummus Dressing – The perfect, healthy potato salad to take to any picnic or barbecue

The Big Man’s World 1 Minute Healthy Brownie – A delicious dessert for one who will never know is healthy!

Sugat Snap Pea stir fry and Imma Eat That Naan Pizza goat cheese, a very tasty pizza with seasonal vegetables.

Hummusapien's Easy Vegan Lasagna – An epic, comforting, dairy-free meal that's perfect for your sleek body

And that is all friends! Eat your peas!

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