High Protein Gluten Free Pasta Salad
Pasta Salad goes high protein, vegan and gluten-free
If you’re a pasta lover you likely enjoy it hot or cold. Pasta, in the traditional sense, is a base for everything you add to it. The options are endless.
But pasta traditionally means gluten, white refined flour and sauces rich in cheese or meat.
This pasta salad avoids all the negatives yet still delights the taste buds. My new find, Banza pasta, is made from chickpeas and provides a protein punch with delicious satisfying pasta. This bean pasta won’t spike your blood sugar or have you craving dessert.
Below I share how I made this dish, but there’s really not much you couldn’t add to a pasta salad. The real goal is to make it very healthy and adding a nice variety of healthy vegetables will make it colorful as well.
I topped it with my homemade lemon Cashew Cream Sauce which is very easy to make a totally delicious.
Let me know how you enjoy it!
1 box Banza pasta, elbow shape
1 can drained and rinsed organic garbanzo beans
2 cups finely cut or shredded red cabbage
1 cup frozen baby peas, thawed and cooked
1/8 cup finely chopped red onion, alternatively you could use green onions
1 1/2 cups cashew cream sauce – recipe below.
2 cups red potatoes, steamed (optional)
1 organic avocado, chopped in medium pieces
1/2 cup organic cherry tomatoes
Options: the sky’s the limit. Lightly steamed broccoli, raw carrot slices, shredded lightly steamed Brussels, etc.
- Cook the pasta according to package directions. Once cooked, drain thoroughly and rinse with cool water until the pasta is cool to touch.
- While the pasta is cooking, cook the potatoes, if you’re using them, cook the peas and lightly steam any other veggie you’re choosing to add.
- Chop the uncooked veggies to your desired shape and size: red cabbage, onion and avocado.
- Add all ingredients to the pasta
- Top with the cashew cream sauce
- Adjust seasonings
Cashew Cream Sauce
1 cup raw organic cashews
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 Tablespoons nutritional yeast
1 organic lemon, juiced – you can add more lemon juice to taste
Zest of lemon
Salt to taste
Cover the cashews with filtered water and let sit while the pasta is cooking. About 10 minutes is fine.
Pour the cashews plus the water into a high speed blender.
Add the rest of the ingredients: onion, garlic, nutritional yeast, lemon juice, zest and salt.
Blend on high until sauce is thick and creamy.
Taste and adjust as needed. If it’s a bit too thick and didn’t get creamy enough, add a little more water. This is a forgiving recipe. If you make it too watery just add more cashews, they don’t have to be soaked first. The idea is that it’s thick and creamy but easily pourable.
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To reclaiming your best health,
Dr. Vikki Petersen DC, CCN
Certified Functional Medicine Practitioner
Founder of Root Cause Medical Clinic
Author of “The Gluten Effect”
Author of the e-Books: “Gluten: What You Don’t Know May Be Killing You”, “5 Simple Ways to Regain Your Health”, and “Hiatal Hernia, Many Symptoms, One Cause”