Rainbow Pasta Salad
Need some inspiration for a tasty, healthy lunch? You can whip up this flavorful pasta salad in no time. Choose the right carbohydrates to support optimal gut flora with the right nutrients and a generous amount of prebiotic fiber. Give your body the right fuel to function at its best! It’s ready to pack in your lunchbox!
Recipe:
- 250 g Healthy Penne Tricolore
- 1 large tomato (Coeur de Beuf)
- 1 cucumber
- 4 Spring Outings
- 1 avocado
- a handful of fresh basil
- anchovies, shrimp, sardines, smoked salmon, or halibut…
- optional: green olives (halved) and/or capers
For the dressing
- 1 tbsp mustard
- 1 tablespoon tarragon vinegar
- 60 ml oil (olive oil or avocado oil)
- 1 tsp honey (optional)
- 1 egg (optional)
- salt and pepper
In a tall, narrow bowl, combine the vinegar, egg yolk, mustard, honey, and a little salt and pepper. Blend the mixture with a hand blender or stand mixer, slowly adding the oil in a thin stream while blending until a nice, thick dressing forms. Chill for a while.
Meanwhile, cook the pasta in salted boiling water for 5 minutes. Drain and rinse under cold running water. Let the pasta cool.
Meanwhile, prepare the vegetables. Cut the cucumber, tomato, and avocado into 1-cm cubes. Slice the scallions into thin rings. Mix the cooled pasta with the vegetables, some olives, capers, shrimp, and smoked salmon or halibut. Top with a few anchovies and a handful of fresh basil.
Serve with the dressing. Great for packing in a lunchbox!
Enjoy!
Tip: This pasta salad is just as delicious with some pan-fried chicken.
Tip: In the photo, this pasta salad was served with Healthy Keto Crackers (rosemary/walnut).
