Peas, Spinach & Kale Pasta Salad with Italian Vinaigrette

• doses: 4-6
• tempo ativo: 25
• tempo total: 25

Ingredientes

1 bag of gluten-free farfalle (bow tie pasta) or rotini *you could go for brown rice, chickpea, lentil or quinoa-based pasta. p.s. I mixed rotini and farfalle; and it gave this pasta salad really nice texture!

handful of organic baby spinach

handful of kale, finely chopped

1 cup of fresh or frozen organic peas

1 tbsp of extra virgin olive oil and lemon to “massage” the kale with clean hands (makes it tender and super flavorful *pro tip: chop off the veins/stems)

pink sea salt and ground pepper to taste

Italian Vinaigrette

about 1/3 cup (~ 5-6 tablespoons of good quality, extra virgin olive oil)

2 tablespoons chopped, fresh parsley

2 teaspoons grated Parmesan cheese (optional, but highly recommended)

pinch of red pepper flakes

pinch of dried oregano

2 tablespoons white wine vinegar

2 tablespoons fresh lemon juice

2-3 garlic cloves, finely chopped

sea salt and pepper to taste

Whisk ALL ingredients together in a bowl. Cover and maintain refrigerated for ~2-3 days, no more than that. Shake well before pouring on the pasta salad!

Instruções

Follow the instructions on the gluten-free pasta bag/box of your choice

In a large bowl, combine the massaged kale, spinach and peas *add any other vegetable you like, see ideas above!

Mix with the cooked, but cooled-down pasta until well integrated

Feel free to add crumbled feta or any leftover parmesan cheese to the pasta

If preparing it one ahead, add the cheese and the Italian vinaigrette the day you’re serving it. If you make a large batch to eat throughout the week; never add all the dressing at once. I add it to each bowl as I’m about to eat it. Both the dressing and the pasta salad stay fresher, longer!;)

Notas

For everyone else; this salad is a big hit when served alongside grilled chicken- or grilled shrimp or salmon. I find it’s very filling and satisfying; but it’s got a 50/50 ration of carbs to veg. I personally love to add the following veggies, but feel free to get creative and switch it up:

kale

spinach

peas

sometimes a tiny bit of pesto (love parsley and basil)

Other veg or fruit you can add:

avocado

roasted, shredded brussels sprouts

broccoli or broccolini

snap peas